Rhubarb Flip
Bountiful Harvest Cookbook
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This rhubarb dessert is a welcome change from rhubarb pies, which seem to be so commonly served. It's light, sweet and great for that coffee break!
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 50 min.
Ingredients:
- 5 cups diced fresh or frozen rhubarb
- 1/4 cup cornstarch
- 5 tablespoons water
- 1-1/2 cups sugar
- 2 to 4 drops red food coloring
- 2 cups dry white or yellow cake mix
- 3/4 cup flaked coconut
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
Directions:
Place rhubarb in a greased 13-in. x 9-in. x 2-in. baking pan. In a small saucepan, mix cornstarch and water; add sugar. Cook over medium heat, stirring constantly, just until mixture boils and thickens. Add food coloring. Cool slightly and pour over rhubarb. Sprinkle cake mix over rhubarb; top with coconut and nuts. Drizzle with butter. Bake at 350° for 50-55 minutes or until cake tests done. Yield: 12 servings.