Strawberry-Rhubarb Flip Cake | Reader's Digest Canada

Ingredients

• 1 cup packed brown sugar
• 3 tbsp quick-cooking tapioca
• 6 cups sliced fresh or frozen rhubarb, thawed
• 3 cups sliced fresh or frozen strawberries, thawed
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2-1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup 2% milk
• sweetened whipped cream (optional)
• vanilla ice cream (optional)