Sweet strawberries paired with tart rhubarb are a classic relationship in the culinary world, and make a perfect Strawberry Rhubarb Upside Down Cake. Find more olive oil cake recipes here.
Relationships are a funny thing. There are some people you meet in your life and you instantly click. Then there are folks where you sit in silence for an hour, pulling teeth to make conversation. Some relationships are a necessity, and never seem to get any easier despite years of struggles and conversation.
And then you have friends in your life where years have passed since you last met, and when you do see each other, you instantly pick up right where you left off.
As my kids get older, they are learning these nuances to friendship. Sometimes you outgrow friends, as you branch off and explore new experiences. And my kids are finding that some friends that grew from their diaper days are still growing strong.
I think girls are more fickle when it comes through these stages. Women can be terribly mean and catty to each other, so it is sad when you see it start with little girls in grade school. And with the added pressure from social media and cell phones, I long for the simpler days of living unplugged.
I’m the mean mom who didn’t give my eldest a cell phone until his freshman year in high school. Each has access to other electronic gadgets and gizmos to suck up their time and brain cells, but I am on them like a hawk. Being a blogger, I’m fully aware of the affects of social media.
Plus it’s constantly changing, with new apps and new ways for teens to communicate, especially behind their parents’ backs. Relationships. It goes right back to creating solid friendships and relationships.
I am the mom that needs to meet my kids’ friends, which gets harder as they get older. Bigger schools, and more strangers to meet. My husband and I are also the type of parents that keep our kids busy – busy with good things like scouting, sports and family time, with us and our extended family.
If my kid can’t talk to me, they can talk with their cousins or aunts, uncles or grandparents. They have wonderful, close relationships that they can count on. I truly count my blessings.
What does this have to do with my strawberry rhubarb upside down cake?
Weird enough, I was thinking about how strawberry and rhubarb have this amazing relationship. Seriously. I was thinking about relationships when I was baking this cake. I mean, who thought of pairing these two very different ingredients together?
Sweet strawberries and tart rhubarb are a match made in heaven. Like that BFF that you never run out of things to talk about: a perfect relationship that stands the test of time.
Enjoy this cake while you reflect on the variety of relationships you have in YOUR life. And be sure to share it with someone special.
- 2 TBS unsalted butter
- 2 TBS light brown sugar, packed
- 5 oz sliced rhubarb
- 1 lb sliced strawberries
- 1 tsp lemon juice
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 2 tsp vanilla extract
- 3 large eggs
- Preheat oven to 350ºF.
- Using a 9-inch cast iron skillet, heat over medium-high heat and melt butter.
- When butter is bubbling and just starts to brown, stir in brown sugar.
- Cook until sugar has dissolved into the butter and starts to melt, then spread sugar mixture evenly across the bottom of the pan.
- Stir rhubarb and strawberries with lemon juice into the brown sugar.
- For a deep purple color, cook fruit until soften for about 5 minutes and then remove from heat. For a vibrant red color and firmer fruit topping, remove pan from heat immediately after added to the pan.
- In a medium-sized bowl whisk together flour, baking powder and salt.
- In a large bowl, whisk together sugar and olive oil until sugar has dissolved.
- Stir in yogurt, milk, vanilla and eggs into sugar mixture until combined.
- In batches, mix flour mixture into yogurt mixture and stir until combined.
- Pour cake batter evenly over the fruit in your cast iron pan.
- Place cake in the oven and cook for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for 10 minutes in the pan.
- Run a knife blade along the sides of the cake to insure a clean removal.
- Place serving plate over the cast iron skillet and carefully invert the cake. Keep the skillet on the plate until the cake falls into the plate.
- Remove skillet and allow cake to cool to room temperature, about 1 hour before serving.
* Thick Greek yogurt, like the Fage brand, is used in this recipe. If you do can not find thick yogurt, drain your regular yogurt with a cheese cloth or coffee filter until it becomes thick like sour cream.
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Serving Size:1 slice
Amount Per Serving: Calories: 302 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 63mg Sodium: 133mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 6g