STRAWBERRY-RHUBARB FLIP CAKE

Strawberry-Rhubarb Flip Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

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1 cup(s) packed brown sugar
3 tablespoon(s) quick-cooking tapioca
6 cup(s) sliced fresh or frozen rhubarb, thawed
3 cup(s) sliced fresh or frozen strawberries, thawed
1/2 cup(s) butter, softened
1 cup(s) sugar
2 - eggs
1 teaspoon(s) vanilla
2 cup(s) all-purpose flour
2 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 cup(s) 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.