Strawberry-Rhubarb Upside-Down Cake

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 brain..lol.

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

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

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

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.