Fruit at the bottom isn’t just a selling point for yogurt; it can be a novel way to elevate an average cake! This Strawberry Flip Cake flips the script and bakes the jammy, sweet, summery strawberry and soft, tart rhubarb underneath a moist vanilla cake. It’s light, tasty, and just pure joy, as befits the classic strawberry and rhubarb pairing, with something to uncover under the surface. Such a joy in fact that you’ll be doing flips for this Strawberry Flip Cake!

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Ingredients

  • 1 cup brown sugar, packed
  • 3 tablespoons quick-cooking tapioca
  • 6 cups fresh or frozen rhubarb, thawed (if frozen) and sliced
  • 3 cups fresh or frozen strawberries, thawed (if frozen) and sliced
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, at 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, to taste, for topping
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Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking dish.

Step 3 –In a large bowl, mix the brown sugar and the tapioca.

Step 4 –Add the rhubarb and the strawberries to the brown sugar mixture and toss to coat.

Step 5 –Let the strawberry mixture stand for 15 minutes.

Step 6 –In a large bowl, cream the butter and the sugar until light and fluffy, about 5-7 minutes.

Step 7 –Add the eggs, one at a time, beating well after each addition.

Step 8 –Beat the vanilla extract into the butter mixture.

Step 9 –In a separate bowl, whisk the flour, the baking powder, and the salt.

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Step 10 –Add the flour mixture to the butter mixture, alternating with the milk, and beating well after each addition.

Step 11 –Transfer the rhubarb-strawberry mixture to the prepared baking dish.

Step 12 –Pour the batter over the rhubarb-strawberry mixture.

Step 13 –Bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes.

Step 14 –Cool the cake completely in the pan on a wire rack.

Step 15 –Scoop serving-size pieces onto plates and serve topped with the whipped cream or the ice cream.