Publisher Photo
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 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.
Originally published as Rhubarb Flip in Bountiful Harvest Cookbook 1994, p88

  • 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
  1. 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.
Originally published as Rhubarb Flip in Bountiful Harvest Cookbook 1994, p88

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MY REVIEW
golfgirl8 User ID: 8396048 227205
Reviewed May. 31, 2015

"Very easy to make and the flavours are excellent. It reminds me of apple crisp, only with rhubarb.

I will make this again, but I think I might reduce the amount of coconut and walnuts; I found it a little heavy and wanted to taste more of the rhubarb. I would also cover it during the last 15 minutes or so of baking, as my topping did burn in a couple of places.
Definitely a keeper recipe!"

MY REVIEW
shelljo User ID: 95291 39951
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
Jewel1999 User ID: 4272070 39950
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
stoneviewkid User ID: 3206363 46977
Reviewed Jun. 2, 2009

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

MY REVIEW
kamerons_dad User ID: 1431217 18628
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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