Coconut Rhubarb Dessert SERVINGS: 12
TIME: Prep: 25 min. Bake: 25 min. 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 (18-1/4 ounces) butter pecan cake mix 1 cup flaked coconut 1/2 cup chopped pecans 1/2 cup butter, melted Vanilla ice cream, optional In a large saucepan, combine the rhubarb, sugar, water and food coloring if desired. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve with ice cream if desired. Yield: 12 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
