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Rhubarb Flip
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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
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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |