What a treat! Sweetened rhubarb combines with crunchy pecans and flaked coconut, while a cake mix creates a tender base.
—CONNIE KORGER GREEN BAY, WI
PREP: 25 MIN. • BAKE: 25 MIN. • MAKES: 12 SERVINGS
4cups sliced fresh or frozen rhubarb
1 1/2 cups sugar
1 1/2 cups water
1/8teaspoon red food coloring, optional
1package butter pecan cake mix (regular size)
1cup flaked coconut
1/2cup chopped pecans
1/2cup butter, melted
Vanilla ice cream, optional
1. Preheat oven to 350°. In a large saucepan, combine 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 13x9-in. baking dish; sprinkle with cake mix. Top with the coconut and pecans. Drizzle with butter.
2. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve with ice cream if desired.