Rhubarb Coconut Flip

By ClaudiaJan

Ingredients

• 1 stick (1/2) cup butter
• 5 cups sliced rhubarb
• 1/2 tsp. Cinnamon
• 1 small box (9 oz.) white or yellow cake mix
• 1 3/4 cup sugar
• 1/4 tab. Cornstarch
• 4 tab. Water
• 1/2 cup coconut

Details

Servings 1

Preparation

Step 1

Heavily butter bottom and sides of 9 x 13 pan. Reserve remaining butter. Spread rhubarb over bottom of pan. Combine sugar, cornstarch and cinnamon, mix well. Blend in water and bring to a boil. Pour this syrup over rhubarb and sprinkle dry cake mix over fruit syrup and rhubarb. Dot cake mix with remaining butter. Sprinkle coconut over all. Bake @350 for one hour. Serve with whipped cream