Strawberry-Rhubarb Upside-Down Cake

Name: Strawberry-Rhubarb Upside-Down Cake
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

Strawberry-Rhubarb Upside-Down Cake was pinched from <a href="http://www.eatingwell.com/recipes/strawberry_rhubarb_upside_down_cake.html" target="_blank">www.eatingwell.com.</a>

"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...."

INGREDIENTS

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1 cup sliced fresh rhubarb

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3/4 cup orange juice, preferably fresh-squeezed, divided

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3 tablespoons granulated sugar

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2 1/2 cups sliced strawberries

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3 large eggs

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2/3 cup extra-virgin olive oil

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3/4 cup packed light brown sugar

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1 tablespoon freshly grated orange zest

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2 teaspoons vanilla extract

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1 1/2 cups white whole-wheat flour or all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon salt

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