Strawberry-Rhubarb Flip Cake

• 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 butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup 2% milk
• Sweetened whipped cream or vanilla ice cream, optional

1. Preheat oven to 350u0b0. In a large bowl, mix brown sugar and tapioca. Add rhubarb and strawberries; toss to coat. Let stand 15 minutes.
2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.
3. 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.

brown sugar, quickcooking tapioca, frozen rhubarb, frozen strawberries, butter, sugar, eggs, vanilla, flour, baking powder, salt, milk, cream

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