Strawberry-Rhubarb Upside-Down Cake
From EatingWell: 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.
- 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: 321 calories; 17 g fat (3 g sat, 12 g mono); 56 mg cholesterol; 40 g carbohydrates; 20 g added sugars; 5 g protein; 3 g fiber; 241 mg sodium; 205 mg potassium.
Nutrition Bonus: Vitamin C (59% daily value), Iron (17% dv)
Carbohydrate Servings: 2 1/2
Exchanges: 1 starch, 1 other carbohydrate, 1/2 fruit, 3 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Ease of Preparation
- Type of Dish
- Desserts, cakes
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- May/June 2013