Strawberry-Rhubarb Flip Cake

Name: Strawberry-Rhubarb Flip Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings.
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; Sweetened whipped cream or vanilla ice cream, optional

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

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
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 1 egg 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.