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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