After the success of my Plum Upside Down Cake in honour of my literary heroine, Anne of Green Gables, I knew I had to continue down this topsy turvy path.
So when I spotted some gorgeous rhubarb and strawberries at my local greengrocer I knew just what to cook: Strawberry and Rhubarb Upside Down Cake.
The great thing about upside down cakes is that they need no added decoration or icing – they come out of the oven ready to serve.
This cake is really simple to make, it’s enchantingly pretty and it tastes great, too. This is a perfect cake to keep covered on your kitchen bench for morning and afternoon tea as it’s not too sweet, heavy or rich.
I like serving this with thick cream but it would be equally good with vanilla bean ice cream or even vanilla yoghurt. Enjoy!
- 50mls agave syrup, plus another 50 mls
- 10 grams butter or margarine (I used Nuttlex)
- 1 bunch rhubarb stalks, trimmed of leaves (approx. 380 grams) cut into 1cm pieces
- 125 grams butter or margarine, room temperature (I used Nuttlex)
- 1.5 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 3/4 cup sugar (I replaced the sugar with a 1:1 granular Stevia)
- 2 eggs
- 1 teaspoon vanilla bean extract or essence
- 1/2 cup milk (I used rice milk)