Subj : Office Potluck - 33
To : All
From : Dave Drum
Date : Wed May 14 2025 15:55:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Strawberry-Rhubarb Flip Cake
Categories: Cakes, Desserts, Fruits
Yield: 12 servings
1 c Packed brown sugar
3 tb Quick-cooking tapioca
6 c Sliced rhubarb; thawed if
- frozen
3 c Sliced strawberries; thawed
- if frozen
1/2 c Butter; softened
1 c Sugar
2 lg Eggs; room temp
1 ts Vanilla extract
2 c A-P flour
2 1/2 ts Baking powder
1/4 ts Salt
1 c Milk
Sweetened whipped cream;
- opt
+=OR=+
Vanilla ice cream; opt
Set oven @ 350oF/175oC.
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.
Charlene Schwartz, Maple Plain, Minnesota
Makes: 12 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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