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Rhubarb Flip

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
PREP	20 min.
COOK	50 min.
TOTAL	70 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. 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.

Rhubarb Flip

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Oct 13, 2008