Strawberry-Rhubarb Upside-Down Cake

By MJH

Makes: 10 servings 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.

Ingredients

• 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

Preparation

Step 1

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.