The West

Upside down strawberry and rhubarb cake
Picture: Iain Gillespie

Serves 12

60g butter, melted

3/4 cup brown sugar

1 punnet

strawberries, finely sliced

2 cups rhubarb, finely sliced

120g butter

3/4 cup white sugar

1 cup brown sugar

1 egg

1 egg yolk

1 tsp vanilla essence

2 cups flour

1 tsp bicarbonate


1/2 tsp baking


1 cup Greek yoghurt

Prepare a 28cmx19cm pan by greasing the sides then pouring the melted butter into the bottom. Sprinkle the brown sugar evenly over the melted butter. Arrange the strawberries on the brown sugar, sprinkle evenly with the rhubarb. Press the strawberries and rhubarb gently into the brown sugar. Cream the butter and white and brown sugars together, then whip in the egg, egg yolk and vanilla until the mixture is pale and thick. Whisk together your dry ingredients. Alternating between the dry mix and yoghurt, add them into the butter mixture gently with a rubber spatula. Spread the batter over the top of the strawberry/rhubarb mixture. Bake at 180C for 35-40 minutes until it's golden brown.

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