Name: Strawberry-Rhubarb Flip Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry-Rhubarb Flip Cake

1. 1 cup packed brown sugar -

2. 3 tablespoons quick-cooking tapioca -

3. 6 cups sliced fresh or frozen rhubarb, thawed -

4. 3 cups sliced fresh or frozen strawberries, thawed -

5. 1/2 cup butter, softened -

6. 1 cup sugar -

7. 2 large eggs, room temperature -

8. 1 teaspoon vanilla extract -

9. 2 cups all-purpose flour -

10. 2-1/2 teaspoons baking powder -

11. 1/4 teaspoon salt -

12. 1 cup 2% milk -

13. Optional: Sweetened whipped cream or vanilla ice cream -

How to cook deliciously - Strawberry-Rhubarb Flip Cake

1. Stage

Preheat oven to 350°. In a large bowl, mix brown sugar and tapioca. Add rhubarb and strawberries; toss to coat. Let stand 15 minutes.

2. Stage

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.

3. Stage

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.