Strawberry-Rhubarb Flip Cake

12
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"Every yr I enjoy an excess of rhubarb from my best friend's (& her neighbor's) garden & Taste of Home has become my go-to source of new recipes to try using my rhubarb bounty. I always begin my summer routine by making 3 qts of strawberry-rhubarb ice cream sauce & then look around for other recipes. My main issue has been that most other recipes don't use enough volume of rhubarb to be helpful, but this recipe from TOH is a rare exception. It was originally published in the April-May 2015 issue of Simple & Delicious & credit was given to Charlene Schwartz of Maple Plain, MN. ENJOY! (Edited to Add - Pls read my note at the end of the Prep Steps)"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (203.1 g)
  • Calories 409.7
  • Total Fat - 12.3 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 103.6 mg
  • Sodium - 946.9 mg
  • Total Carbohydrate - 58.4 g
  • Dietary Fiber - 1.5 g
  • Sugars - 38.4 g
  • Protein - 17.9 g
  • Calcium - 112.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F. In a lrg bowl, mix brown sugar & tapioca. Add rhubarb & strawberries. Toss to coat & let stand for 15 min.

Step 2

In a 2nd lrg bowl, cream butter & sugar until light & fluffy. Add eggs 1 at a time, beating well after ea addition. Beat in vanilla.

Step 3

In a 3rd bowl, whisk flour, baking powder & salt. Add to creamed mixture alternating w/the milk & beat well after ea addition.

Step 4

Transfer rhubarb mixture to a greased 13 x 9 in baking dish. Pour batter over top. Bake 40-45 min or until a toothpick inserted in center comes out clean.

Step 5

Cool completely in pan on a wire rack. Invert each serving onto a plate or bowl. Serve w/whipped cream or ice cream as desired.

Step 6

EDITOR NOTE: "If using frozen rhubarb, measure rhubarb while still frozen. Then thaw completely & drain in a colander, but do not press liquid out."

NOTE FROM ME: I have made this recipe now & have 2 suggestions. I found the 9x13 baking dish not lrg enough for the volume of ingredients, so either halve the recipe, have 2 pans ready for use or select an extra lrg (& deep) baking dish of some sort. The latter was my choice. I also needed the full amt of time suggested (45 min) & it tested done w/a wooden skewer, but was slightly wet in the center. That bit of "creaminess" worked ok for me, but you may wish a longer cook time.


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Tags : Desserts

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Carolyn

Every year my rhubarb comes up and I search for recipes to try. This is one I chose and we think it is a winner all the way into our mouths. We like it chilled wits lots of ice-cream on top!

review by:
(23 Jul 2019)