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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,801 of 26,839   
   Dave Drum to All   
   Potluckers - 33   
   27 Oct 25 04:00:20   
   
   TZUTC: -0700   
   MSGID: 156985.cooking@1:218/700 2d66ebfd   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   BBSID: REALITY   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Strawberry-Rhubarb Flip Cake   
    Categories: Cakes, Desserts, Fruits   
         Yield: 12 servings   
       
         1 c  Packed brown sugar   
         3 tb Quick-cooking tapioca   
         6 c  Sliced rhubarb; thawed if   
              - frozen   
         3 c  Sliced strawberries; thawed   
              - if frozen   
       1/2 c  Butter; softened   
         1 c  Sugar   
         2 lg Eggs; room temp   
         1 ts Vanilla extract   
         2 c  A-P flour   
     2 1/2 ts Baking powder   
       1/4 ts Salt   
         1 c  Milk   
              Sweetened whipped cream;   
              - opt   
              +=OR=+   
              Vanilla ice cream; opt   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large bowl, mix brown sugar and tapioca. Add   
     rhubarb and strawberries; toss to coat. Let stand 15   
     minutes.   
        
     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.   
        
     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.   
        
     Charlene Schwartz, Maple Plain, Minnesota   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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