Strawberry Flip Cake | Cooking Professionally

Ingredients

• 1 cup brown sugar, packed
• 3 tablespoons quick-cooking tapioca
• 6 cups fresh or frozen rhubarb, thawed (if frozen) and sliced
• 3 cups fresh or frozen strawberries, thawed (if frozen) and sliced
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup 2% milk
• sweetened whipped cream or vanilla ice cream, optional, to taste, for topping