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.

EatingWell Test Kitchen
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

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.

Reviews (5)

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8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Very yummy This was an easy and delicious cake. The flavor of the batter was very good. This could easily be made with other fruit. Pros: Easy to make Read More
Rating: 5 stars
Great with any berry This is now our favorite recipe. Every fresh berry in season makes a fine upside down cake. I split the recipe into 2 8 inch round pans and the cake isn't too dry and never too wet. The touch of orange works with blueberries best. Pros: Strawberries can be easily substituted with any other berry can also be split into 2 8 inch round c Cons: None Read More
Rating: 3 stars
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! Read More
Rating: 3 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 3 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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. Read More