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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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What a delicious treat! Tart rhubarb is sweetened with crunchy pecans and flaked coconut, while a cake mix proves a tender base. 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 flaked coconut |
1/2 cup chopped pecans |
1/2 cup butter, melted |
vanilla ice cream, optional |
Directions:
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. Drizzle with butter.
2. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve with ice cream if desired. Yield: 12 servings.
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