Strawberry-Rhubarb Flip Cake Recipe

Name: Strawberry-Rhubarb Flip Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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 350u00b0. 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.

1020

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Strawberry-Rhubarb Flip Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Rhubarb Flip Cake

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