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Strawberry-Rhubarb Upside-Down Cake

May/June 2013

Your rating: None Average: 3.2 (58 votes)

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.


Strawberry-Rhubarb Upside-Down Cake Recipe

Makes: 10 servings

Serving Size: 10

Active Time:

Total Time:

Equipment: 3 hours 20 minutes

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°F. Generously coat a 9-inch round cake pan with olive oil.
  2. 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.
  3. 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.
  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.

Nutrition

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



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Recipe Categories

Ease of Preparation
Easy
Type of Dish
Desserts, cakes
Total Time
More than 1 hour
Ethnic/Regional
American
Servings
8 or more
Health & Diet Considerations
Low cholesterol
Low sodium
High fiber
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Publication
May/June 2013

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