Strawberry-Rhubarb Flip Cake

Step 1: Preheat oven to 350F. In a lrg bowl, mix brown sugar & tapioca. Add rhubarb & strawberries. Toss to coat & let stand for 15 min.

Step 2: In a 2nd lrg bowl, cream butter & sugar until light & fluffy. Add eggs 1 at a time, beating well after ea addition. Beat in vanilla.

Step 3: In a 3rd bowl, whisk flour, baking powder & salt. Add to creamed mixture alternating w/the milk & beat well after ea addition.

Step 4: Transfer rhubarb mixture to a greased 13 x 9 in baking dish. Pour batter over top. Bake 40-45 min or until a toothpick inserted in center comes out clean.

Step 5: Cool completely in pan on a wire rack. Invert each serving onto a plate or bowl. Serve w/whipped cream or ice cream as desired.

Step 6: EDITOR NOTE: "If using frozen rhubarb, measure rhubarb while still frozen. Then thaw completely & drain in a colander, but do not press liquid out."

NOTE FROM ME: I have made this recipe now & have 2 suggestions. I found the 9x13 baking dish not lrg enough for the volume of ingredients, so either halve the recipe, have 2 pans ready for use or select an extra lrg (& deep) baking dish of some sort. The latter was my choice. I also needed the full amt of time suggested (45 min) & it tested done w/a wooden skewer, but was slightly wet in the center. That bit of "creaminess" worked ok for me, but you may wish a longer cook time.