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
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
