Strawberry-Rhubarb Flip Cake Recipe

Strawberry-Rhubarb Flip Cake Recipe
Strawberry-Rhubarb Flip Cake Recipe photo by Taste of Home
Publisher Photo

Strawberry-Rhubarb Flip Cake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

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

Directions

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

Nutritional Facts

1 piece: 338 calories, 9g fat (5g saturated fat), 53mg cholesterol, 223mg sodium, 60g carbohydrate (38g sugars, 2g fiber), 5g protein.

  • 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
  1. 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. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forStrawberry-Rhubarb Flip Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Average Rating
Loading Image
Mediabong Goes Here