Rhubarb Flip

Name: Rhubarb Flip
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 sweetened shredded coconut; 1/2 cup chopped walnuts; 1/2 cup butter, melted

9 ingredients

2 steps

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 sweetened shredded 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.