Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) square nonstick pan.
In a small bowl, whisk together flour, cinnamon, baking powder, nutmeg, baking soda, cloves and salt.
In a large bowl, using an electric mixer on medium speed, beat butter and brown sugar until creamy, about 2 minutes. Add eggs and vanilla and beat until combined. Slowly beat in dry ingredients until combined and batter is creamy. Set aside.
In a medium bowl, gently stir together rhubarb, strawberries, sugar, lemon zest and lemon juice. Scrape fruit evenly over bottom of prepared pan. Gently spread batter over fruit, covering fruit completely.
Bake for 40 to 45 minutes or until toothpick inserted comes out clean. Cool on wire rack for 10 to 15 minutes. Once cake is cool enough to handle, gently invert onto serving tray. Slice and serve warm.
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