MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Strawberry-Rhubarb Flip Cake
Categories: Cakes, Desserts, Fruits
     Yield: 12 Servings

     1 c  Brown sugar; packed
     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 temperature
     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
          - (optional) -OR-
          Vanilla ice cream
          - (optional)

 Set oven @ 350°F/175°C.

 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 to 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" baking dish; pour
 batter over top. Bake 40 to 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.

 Recipe by Charlene Schwartz, Maple Plain, Minnesota

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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