Strawberry-Rhubarb Upside-Down Cake

Strawberry-Rhubarb Upside-Down Cake

8 Reviews
From: EatingWell Magazine, May/June 2013

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.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup sliced fresh rhubarb
  • ¾ cup orange juice, preferably fresh-squeezed, divided
  • 3 tablespoons granulated sugar
  • 2½ cups sliced strawberries
  • 3 large eggs
  • ⅔ cup extra-virgin olive oil
  • ¾ cup packed light brown sugar
  • 1 tablespoon freshly grated orange zest
  • 2 teaspoons vanilla extract
  • 1½ cups white whole-wheat flour or all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 350°F. Generously coat a 9-inch round cake pan with olive oil.
  2. Combine rhubarb, ¼ 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.
  3. Whisk eggs, oil, brown sugar, orange zest, vanilla and the remaining ½ 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.
  4. Bake until a toothpick inserted in the center of the cake layer comes out dry, 40 to 50 minutes.
  5. 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.
  • Equipment: 9-inch round cake pan

Nutrition information

  • Serving size: 1 slice
  • Per serving: 321 calories; 17 g fat(3 g sat); 3 g fiber; 40 g carbohydrates; 5 g protein; 24 mcg folate; 56 mg cholesterol; 24 g sugars; 20 g added sugars; 138 IU vitamin A; 35 mg vitamin C; 97 mg calcium; 3 mg iron; 241 mg sodium; 205 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 other carbohydrate, ½ fruit, 3 fat

Reviews 8

July 13, 2019
profile image
By: Monica Dunk
Pretty decent cake, I'm surprised. I reduced the oj by 1/4 c based on comments, also only did 1/2 c brown sugar and 1/4 c stevia, and reduced strawberries to 2 cups. My first batch made the cake bubble over so I reduced to 2 c. Next time I might do it all in stevia. I probably will also omit the orange zest, just because of the strong orange flavor. We are so addicted to sugar that I felt like it was not overly sweet, which I'm trying to retrain my
July 25, 2016
profile image
By: EatingWell User
Great with any berry This is now our favorite recipe. Every fresh berry in season makes a fine upside down cake. I split the recipe into 2 8 inch round pans and the cake isn't too dry, and never too wet. The touch of orange works with blueberries best. Pros: Strawberries can be easily substituted with any other berry, can also be split into 2 8 inch round c Cons: None
June 06, 2014
profile image
By: Carolyn
Delicious Cake with less oil I went back to my June 2013 magazine to find this recipe after reading in another issue that it was the most pinned of that issue. Since I have two rhubarb plants successfully moved from Maine to CT, and since I wasn't allowed to harvest any stalks last year, I was excited that this year produced a bumper crop. My only issue with the recipe was the 2/3 cup of olive oil and the amount of brown sugar. I followed the recipe exactly except for reducing the olive oil (used light) to 1/4 cup, cut the brown sugar to 1/2 cup, and added an 8 oz. cup of chunky applesauce from a six-pack of cups. I also sprayed a bit of whipped cream on the cake before serving. My husband, famous for giving my culinary attempts an adequate rating, deemed it very good! Pros: Seemed to be just fine with modifications, fruity, moist, delicious
May 05, 2014
profile image
By: EatingWell User
Very yummy This was an easy and delicious cake. The flavor of the batter was very good. This could easily be made with other fruit. Pros: Easy to make
April 26, 2014
profile image
By: TucsonTeeter
Adaptation I admit that I consider most recipes just a suggestion. This one looked great, but I didn't have any strawberries in house. Here is how I adapted the recipe: 1. Cut an 8-ounce can of pineapple slices into tidbits and used in place of the strawberries 2. Used the pineapple juice in place of most of the OJ and reduced the juice by 1/2 based on other reviews 3. Added cinnamon to both the fruit and the batter 4. Replace granulated with brown sugar in the fruit Other than that...I followed the recipe exactly. The result was delicious. I served slices with vanilla gelato. Yummy! Pros: Easy, quick, adaptable
June 10, 2013
profile image
By: Penny
Good Flavor As the other reviewer mentioned, I will decrease the orange juice by 1/4-1/2 c. There was too much liquid. Pros: Wonderful orange taste Cons: Too Wet
June 09, 2013
profile image
By: EatingWell User
Great Taste, Too Wet I have to agree with the other review. Too much liquid and I will also reduce the orange juice by at least 1/4 cup. Otherwise the flavor was wonderful!
May 23, 2013
profile image
By: EatingWell User
Moist Tasty Cake Next time I make the cake, I will use less orange juice to soak the rhubarb in. Pros: The combination of rhubarb and strawberries is a delicious play on sweet and sour. Cons: The cake is extremely moist on the bottom and both times I made it it started to fall apart.
More Reviews