Strawberry-Rhubarb Flip Cake

“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

Strawberry-Rhubarb Flip Cake recipePhoto: Taste of Home
Servings Prep Time Cook Time
12servings 20minutes 40minutes
Servings Prep Time
12servings 20minutes
Cook Time
  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 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.
  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 centre 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.
Recipe Notes

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.

Nutrition Facts

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