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Strawberry-Rhubarb Flip Cake Recipe

   
 

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     Strawberry-Rhubarb Flip Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   60 min

Ingredients
1 cup packed brown sugar
3 Tbsp quick cooking tapioca
3 cups sliced fresh or frozen rhubarb
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
2 1/2 tsp baking powder
 
1/4 tsp salt
1 cup milk
Whipped Cream or Vanilla Ice Cream, optional

Instructions
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 together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Transfer rhubarb mixture to a greased 13x9 inch baking pan; pour batter over top Bake 40 to 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.


Originally Submitted
5/4/2015





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