Honey, rhubarb and strawberry upside-down cake

Not only does this upside-down cake look beautiful, it's also incredibly tasty and unbelievably moist. The mascarpone layer and topping of strawberry and rhubarb makes this an irresistible dessert!
Honey, rhubarb and strawberry upside-down cake
12 - 16
1H 30M



1.Preheat oven to 165°C fanbake. Grease and line the bases of 2 round 20cm cake tins with baking paper.
2.To create a lattice pattern on the cake, cut 2 long pieces of rhubarb to form an ‘X’ shape and place in the base of 1 tin. Cut and fit other rhubarb pieces to complete the lattice. Cut remaining rhubarb into 1-2cm lengths and set aside in a small bowl.
3.Halve 4 small strawberries lengthwise and place, flat-side down, in some of the lattice squares. Cut enough strawberries into small cubes to make ½ cup and add these to the bowl of rhubarb. Reserve the other strawberries for later.
4.Sift flour and baking powder into a bowl and fold in lemon zest.
5.Cream butter and sugar together using a cake mixer or a large bowl and an electric mixer – both at medium speed. Meanwhile, gently melt the ⅓ cup honey.
6.Beat creamed mixture until pale and fluffy, scraping down the edges of the bowl when needed and making sure mixture is beating evenly.
7.While mixing, dribble in the honey. Once combined, add eggs one at a time (wait until one is incorporated before adding the next), followed by the vanilla.
8.Combine milk and yoghurt in a jug, then, with beaters still running, add a little to creamed mixture. Then add a little of dry ingredients, and continue alternating until all the dry ingredients and milk mixture has been incorporated.
9.Once ingredients are well combined, fold the bowl of rhubarb pieces and cubed strawberries into the mix.
10.Divide mixture equally between the tins. Bake for 45 minutes, or until a skewer comes out clean when poked into the centre of the cakes. (Halfway through cooking switch cakes around and rotate tins to ensure they rise evenly.)
11.Remove from oven and place tins on cooling racks. When they are no longer hot, run a knife around the inside edge of each tin and invert cakes onto cooling racks. Gently peel off baking paper from the tops, cover with a tea towel and leave to cool completely.
12.Finely chop enough of the reserved strawberries to make ½ cup (you might not need all the strawberries). Spread mascarpone (or cream, yoghurt or a mixture of these) over the cake that doesn’t have the lattice, then sprinkle with the chopped strawberries and mint.
13.Melt the extra 1-2 Tbsp honey and drizzle over the filling, then carefully place the lattice-patterned cake on top. Decorate with fresh edible flowers.

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These cooked strawberries soften the sharpness of the rhubarb, making it more intense and fruity. The copious juices thicken once the pie cools; they are the perfect amount for serving.