Strawberry-Rhubarb Flip Cake
"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 is 12 servings
Ingredients
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 by Step Method
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.
Tips
- No special items are required
1 Reviews
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