Coconut Rhubarb Dessert Recipe
By
Tricia Burton
@tlburton
1
This takes almost 2 bags of rhubarb. It calls for 4 cups, but I just add the little extra in, and it comes out fine. The original recipe called for butter drizzled, but I like to cut it in pats and put it over the top, it adds a nice even crust. One of my families favorites, and my sister in law said she really didn't care for rhubarb, but she liked this, and even request it when we have family gatherings. Enjoy!
Rating:
☆☆☆☆☆ 0 votes
Serves:
12
Prep:
25 Min
Cook:
25 Min
Method:
Bake
Ingredients
- 4 c
- sliced fresh or frozen rhubarb
- 1 1/2 c
- sugar
- 1 1/2 c
- water
- 1 tsp
- red food coloring, optional
- 1 pkg
- butter pecan cake mix
- 1 c
- flaked coconut
- 1/2 c
- chopped pecans
- 2 stick
- butter
How to Make Coconut Rhubarb Dessert Recipe
- 1*Preheat oven to 350°. In a large saucepan, combine rhubarb, sugar, water and, if desired, food coloring. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13x9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Cut butter in pats and lay over top. *Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve with vanilla ice cream if desired.
