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Rhubarb Flip

 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!
12 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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.