Rhubarb Flip Recipe

Rhubarb Flip Recipe Rating 5

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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!

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Rhubarb Flip Recipe
  • Prep: 20 min. Bake: 50 min.
  • Yield: 12 Servings
    •
20 50 70

Ingredients

  • 5 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • 5 tablespoons water
  • 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 dish. In a small saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add food coloring. Cool slightly and pour over rhubarb.
  • Sprinkle with cake mix, coconut and nuts. Drizzle with butter. Bake at 350° for 50-55 minutes or until cake tests done. Yield: 12 servings.

Originally published as Rhubarb Flip in Bountiful Harvest Cookbook , p88

Healthy Cooking

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Reviews for Rhubarb Flip (4)

Rhubarb Flip

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Reviewed on Jul. 13, 2009 by shelljo

I made this (without trying it out first!!!) to guests and they raved. They called it rhubarb pie and I didn't correct them. Yummy and the end-result of toasted coconut and nuts (as mentioned previously) is especially good! I will make again absolutely!


Reviewed on Jul. 11, 2009 by Jewel1999

Great Recipe! I am not a rhubarb person (never have been). This recipe is really good, looks interesting after it comes out of the oven (the coconut and nuts are toasted). Excellent! Will make again! Now I have a good way to use the rhubarb that goes in yard!


Reviewed on Jun. 02, 2009 by stoneviewkid

When using frozen rhubarb do you thaw it first or just put in frozen?


Reviewed on May. 20, 2009 by kamerons_dad

All I can say is . . . YUMMY! This is an excellent recipe! We have made it several times and is a family favorite when the rhubarb is ready in the garden!

 
 
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