Cake-Topped Strawberry-Rhubarb Dessert

• 3 cups sliced fresh or frozen rhubarb
• 2 cups sliced fresh strawberries
• 1-1/2 cups sugar, divided
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons lemon juice
• 2 tablespoons plus 1/4 cup butter, softened, divided
• 1 egg
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• Heavy whipping cream, optional

1. In a large bowl, combine the rhubarb, strawberries, 1 cup sugar, tapioca and lemon juice. Pour into a greased 8-in. square baking dish. Dot with 2 tablespoons butter.
2. In a large bowl, cream the remaining butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over fruit mixture. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm with cream if desired.

frozen rhubarb, fresh strawberries, sugar, quickcooking tapioca, lemon juice, butter, egg, flour, baking powder, salt, milk, heavy whipping cream

Taken from www.tasteofhome.com/recipes/cake-topped-strawberry-rhubarb-dessert/ (may not work)