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Strawberry-Rhubarb Upside-Down Cake

May/June 2013

Your rating: None Average: 2.9 (31 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

3 Reviews for Strawberry-Rhubarb Upside-Down Cake

06/10/2013
Good Flavor

As the other reviewer mentioned, I will decrease the orange juice by 1/4-1/2 c. There was too much liquid.

Wonderful orange taste
Comments
06/09/2013
Anonymous
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!

Comments
05/23/2013
Anonymous
Moist Tasty Cake

Next time I make the cake, I will use less orange juice to soak the rhubarb in.

The combination of rhubarb and strawberries is a delicious play on sweet and sour.
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