STRAWBERRY-RHUBARB FLIP CAKE RECIPE

Strawberry-Rhubarb Flip Cake Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

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1 cup packed brown sugar
3 tablespoons quick-cooking tapioca
6 cups sliced fresh or frozen rhubarb, thawed
3 cups sliced fresh or frozen strawberries, thawed
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk
Sweetened whipped cream or vanilla ice cream, optional

Steps:

Preheat oven to 350°. In a large bowl, mix brown sugar and tapioca. Add rhubarb and strawberries; toss to coat. Let stand 15 minutes.
Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Transfer rhubarb mixture to a greased 13x9-in. baking dish; pour batter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Invert each piece onto a serving plate. If desired, serve with whipped cream or ice cream.
Yield: 12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry-Rhubarb Flip Cake in Simple & Delicious
April/May 2015
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