3-4 c. sour cherries
2 tbsp. quick cooking tapioca
1 to 1 1/2 c. sugar

FOR RHUBARB:

2 c. rhubarb
1 c. strawberries
3/4 c. sugar

BATTER:

1/4 c. butter
1/2 c. sugar
1 egg, beaten
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. flour
1/2 c. milk

Mix fruit and let stand awhile. Mix batter in order given. Spread fruit in bottom of 8 x 8 or 9 x 9 inch pan. Cover with batter. Bake at 400 degrees about 25-30 minutes. Serves 6.