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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Strawberry Rhubarb Flip cake Recipe

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This recipe for Strawberry Rhubarb Flip cake is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 softened butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon salt
1 cup milk (2%)
Sweetened whip cream or ice cream (optional)
Directions:
Directions:
Preheat oven to 350ºF.
In a large bowl mix brown sugar and tapioca. Toss fruit and toss. Let stand for 15 minutes.
Meanwhile cream butter and white sugar until light and fluffy. Add eggs, one at a time and beat well. Add vanilla.
In a separate bowl mix flour, baking powder and salt.
Add flour mixture and milk to creamed mixture alternately in small batches.
Transfer fruit mixture to a greased 9X13 inch baking dish and spread evenly.
Pour batter over top and bake for 40 to 45 minutes.
Cool completely and invert on a serving platter.
Top with whipped cream or serve with ice cream.
Personal Notes:
Personal Notes:
Can use a white cake mix and just make the fruit layer.

 

 

 

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