Best Strawberry Rhubarb Flip Cake Recipes

STRAWBERRY-RHUBARB FLIP CAKE

Strawberry-Rhubarb Flip Cake image

My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He'd use up rhubarb growing in the yard and treat his co-workers. -Charlene Schwartz, Maple Plain, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

Ingredients

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, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk
Optional: Sweetened whipped cream or vanilla ice cream

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, 5-7 minutes. Add eggs, 1 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.

Nutrition Facts : Calories 338 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 223mg sodium, Carbohydrate 60g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRY-RHUBARB FLIP CAKE RECIPE

Strawberry-Rhubarb Flip Cake Recipe image

My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. Heâ??d use up rhubarb growing in the yard and treat his co-workers. -Charlene Schwartz, Maple Plain, Minnesota

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

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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STRAWBERRY-RHUBARB FLIP CAKE

Strawberry-Rhubarb Flip Cake image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

Ingredients

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.