Rhubarb Upside Down Olive Oil Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender olive oil cake with tart rhubarb arranged on top, infused with cardamom and lemon. Sophisticated and lightly sweet. A Mediterranean-style cake elegant enough for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons cornstarch
- ½ cup sugar
- 2 tablespoons olive oil
- ¼ cup red currant jelly (see notes)
- 1 lb. rhubarb (trimmed and cut into ½-inch cubes)
- ⅓ cup olive oil
- 1 cup sugar
- 2 eggs
- ½ cup Greek yogurt (or sour cream)
- juice and zest of one lemon ((1 teaspoon zest and 2 tablespoons juice))
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cardamom
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup all-purpose flour
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 174mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.