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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
 
MMMMM

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