Best Rhubarb Cake Ever!! (With Coconut Topping)
- Cake
- 2 cups rhubarb, diced
- 1/2 cup sugar
- 1/2 cup applesauce (original recipe called for shortening or oil)
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- Topping
- 2/3 cup brown sugar
- 6 tablespoons butter
- 4 tablespoons canned milk
- 1 cup shredded coconut
- Wash rhubarb & dice.
- Combine the rhubarb with the 1/2 cup of sugar, set aside.
- Combine the remaining ingrediants, mix on medium to high speed for at least a minute.
- Add the rhubarb & sugar mixture into the batter.
- Pour into a greased 9x13 baking pan, bake at 350 for about 1 hour (you may want to start checking on it at 45 minutes depending on your oven).
- Remove from oven and let cool 15 minutes.
- Combine Topping ingrediants in a small saucepan, over medium heat disolve the sugar and melt the butter.
- Spread onto the top of the cake, then place under the broiler until topping begins to bubble (Be careful not to burn!).
- Remove from oven.
cake, rhubarb, sugar, sugar, eggs, flour, baking soda, cinnamon, salt, buttermilk, vanilla, topping, brown sugar, butter, milk, shredded coconut
Taken from www.food.com/recipe/best-rhubarb-cake-ever-with-coconut-topping-426032 (may not work)