Created by TwisSis on May 21, 2016
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."