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Rhubarb Flip Recipe

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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!
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 12 servings

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

  1. 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.
  2. 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 1994, p88

Reviews for Rhubarb Flip

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 29, 2012

This recipe is a beauty! It's delicious in every way and pretty to look at besides! I wouldn't change a thing.

MY REVIEW
Reviewed Jul. 13, 2009

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!

MY REVIEW
Reviewed Jul. 11, 2009

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!

MY REVIEW
Reviewed Jun. 2, 2009

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

MY REVIEW
Reviewed May. 20, 2009

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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