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1
Preheat the oven to 350.
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2
Butter a deep 9-inch cake pan.
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3
Line the bottom of the pan with parchment paper and butter the paper.
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4
In a medium bowl, whisk the cake flour with the cornmeal, baking powder and salt.
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5
In a large bowl, using a handheld electric mixer, beat the butter with sugar until light and fluffy.
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6
Beat in the eggs one at a time, beating well between additions.
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7
Beat in the orange zest and juice, then gradually beat in the dry ingredients at low speed until almost blended.
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8
Using a rubber spatula, gently fold the batter until smooth.
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9
Scrape the batter into the prepared pan and bake for about 30 minutes, until the cake springs back when lightly pressed.
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10
Transfer the pan to a rack and let cool.
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11
While the cake is still slightly warm, invert it onto the rack and peel off the paper.
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12
Whisk the honey with the water and brush the honey syrup over the cake until evenly glazed.
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13
Let the cake cool completely.
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14
Light a grill or heat a grill pan.
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15
Rub the rhubarb with oil and grill over high heat until lightly charred, about 2 minutes per side.
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16
Coarsely chop the rhubarb.
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17
In a large saucepan, combine the sugar and lemon juice and bring to a simmer over moderate heat, stirring, until the sugar starts to melt, about 3 minutes.
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18
Add the chopped rhubarb and simmer, stirring often, until the rhubarb releases its juices and cooks down to a thick jam, about 10 minutes.
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19
In a large stainless steel bowl, beat the cream and vanilla until softly whipped.
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20
Add the sugar and beat until firm.
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21
Beat in the mascarpone until smooth.
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22
Cut the cake into wedges.
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23
Spoon the rhubarb jam alongside and top with the mascarpone cream.
