Home Dishes & Beverages Cakes Birthday Cakes

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; Optional: Sweetened whipped cream or vanilla ice cream

Add a Review

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min. + cooling

Makes

12 servings

Updated: Oct. 21, 2022

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 Recipe photo by Taste of Home

Next Recipe

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
Optional: Sweetened whipped cream or vanilla ice cream

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, 5-7 minutes. Add eggs, 1 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.

Nutrition Facts

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

Strawberry-Rhubarb Flip Cake

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home