#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.