This strawberry and rhubarb upside-down cake recipe highlights how delicious strawberries and rhubarb taste together. If you can’t find rhubarb, substitute an equal amount of any kind of berry or even fresh figs. This upside-down cake still tastes great the next day when the juiciness of the fruit has had time to marry with the moist olive oil cake.
Active Time: 30 minutes |
Total Time: (including cooling time)
1 cup sliced fresh rhubarb
3/4 cup orange juice, preferably fresh-squeezed, divided
3 tablespoons granulated sugar
2 1/2 cups sliced strawberries
3 large eggs
2/3 cup extra-virgin olive oil
3/4 cup packed light brown sugar
1 tablespoon freshly grated orange zest
2 teaspoons vanilla extract
1 1/2 cups white whole-wheat flour or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350°F. Generously coat a 9-inch round cake pan with olive oil.
Combine rhubarb, 1/4 cup orange juice and granulated sugar in a medium bowl and let stand, mixing occasionally, for 20 minutes. Add strawberries; stir to combine. Spread the fruit mixture in the prepared pan.
Whisk eggs, oil, brown sugar, orange zest, vanilla and the remaining 1/2 cup orange juice in a large bowl. Whisk flour, baking powder and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients. Do not overmix. Spoon the cake batter on top of the fruit mixture.
Bake until a toothpick inserted in the center of the cake layer comes out dry, 40 to 50 minutes.
Run a knife around the outside of the pan and shake it a bit to loosen the bottom. Invert the cake onto a serving plate and remove the pan. Let the cake cool to room temperature before serving, about 2 hours.
Per serving :
17 g Fat;
3 g Sat;
12 g Mono;
56 mg Cholesterol;
40 g Carbohydrates;
5 g Protein;
3 g Fiber;
241 mg Sodium;
205 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carbohydrate, 1/2 fruit, 3 fat