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
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- 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