1329 - Rhubarb Spice Cake#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
1329 - Rhubarb Spice Cake#
(by Shirley McNevich)
1/2 cup butter (softened)
1 1/2 cups Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
2 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 cup buttermilk
2 cups finely chopped fresh rhubarb
Topping: 1/2 cup white sugar; 1/2 cup Baker's angelflake coconut; 1/2
cup chopped pecans; 1 tsp. cinnamon
In a mixer add butter and brown sugar--beat. Add egg and vanilla--
beat. Add buttermilk--beat. Add 1 1/2 tsp. cinnamon, baking soda,
salt, allspice and cloves--beat. Add flour--beat until smooth. Remove
bowl from mixer--add chopped rhubarb--stir with a spoon. Pour batter
into a greased 9 x 13 cake pan. In a separate bowl add white sugar,
coconut, chopped pecans and 1 tsp. cinnamon--stir with a spoon.
Sprinkle the coconut topping evenly over the top of the cake. Bake at
350 degrees for 35-45 minutes--test with a toothpick for doneness.
Continue to:
My Books
