Strawberry-Rhubarb Flip Cake

Directions

1. Preheat oven to 350°. 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, 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.
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.