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Coconut Rhubarb Dessert

What a delicious treat! Tart rhubarb is sweetened with crunchy pecans and flaked coconut, while a cake mix proves a tender base. —Connie Korger, Green Bay, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    12 servings

Ingredients

  • 4 cups sliced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 1/8 teaspoon red food coloring, optional
  • 1 package butter pecan cake mix (regular size)
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup butter, melted
  • Vanilla ice cream, optional

Directions

  • 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. Drizzle with butter.
  • Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve with ice cream if desired.

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