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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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! 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.
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