Julie discovered this dish from First Place Sweet Treats, Ruth Hoyt, Manteno.IL
Mix sugar and water in saucepan over medium heat until boiling.
Stir in rhubarb and return to a boil.
In an eight inch square baking pan pour in rhubarb sauce
Sprinkle evenly with the cake mix
Drizzle butter next on top of mixture.
Sprinkle with coconut and then pecans
Bake at 350 degrees for 15 minutes or until coconut begins to brown and edges are bubbly.
Tastes great while warm with whipped cream or ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (56g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 233 | ||
Calories from Fat: 168 (72%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.7g | 25 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 57.5mg | 2 % | |
Potassium 87.3mg | 2 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 15.6g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.