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

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