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

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.

Recipe nutrition: Per serving: 321 Calories, Total Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 56 mg, Carbohydrates: 40 g, Fiber: 3 g, Total Sugars: 24 g, Added Sugars: 20 g, Protein: 5 g, Sodium: 241 mg, Potassium: 205 mg, Folate: 24 mcg, Calcium: 97 mg

Carbohydrate Servings 2 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)