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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.

Source: EatingWell Magazine, May/June 2013


Recipe Summary

3 hrs 20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.


Equipment: 9-inch round cake pan

Nutrition Facts

1 slice
321 calories; protein 4.8g; carbohydrates 39.5g; dietary fiber 3g; sugars 23.7g; fat 16.5g; saturated fat 2.6g; cholesterol 55.8mg; vitamin a iu 138.1IU; vitamin c 35.5mg; folate 23.8mcg; calcium 96.6mg; iron 3.1mg; magnesium 12.7mg; potassium 205.4mg; sodium 240.9mg; added sugar 20g.

1 starch, 1 other carbohydrate, 1/2 fruit, 3 fat