This rhubarb upside down cake is a delightful twist on a classic dessert, featuring tender rhubarb that adds a unique sweet-tart flavor. It’s topped with a golden, buttery cake, creating a comforting treat everyone will enjoy.
This recipe tackles the issues of dense texture and lack of flavor that often occur in gluten-free cakes, showcasing rhubarb’s unique taste beautifully.
Over the years, I’ve found that gluten-free baking can be tricky, especially when it comes to texture. Sometimes, it just doesn’t come out right, leaving you with a dense cake. That’s why perfecting this recipe was so important to me; my family deserves delicious desserts without compromise.
This cake bakes for 55 minutes at a warm temperature, allowing the flavors to meld beautifully. With just 30 minutes of prep time, you can easily whip this up, making it a reliable choice for dessert on any busy day.
If you’re also looking for another way to enjoy rhubarb, check out my Rhubarb and Strawberry Tart.
Table of contents
Why You Will Love This Recipe
- Unique Sweet-Tart Flavor , Rhubarb shines in this cake, delivering a tangy twist that contrasts beautifully with the sweetness of the batter. This marriage of flavors creates a memorable dessert experience.
- Rich Texture , The use of gluten-free flour and almond flour ensures a moist and tender crumb that’s far from dry. This combination brings a satisfying texture that complements the fruit topping nicely.
- Long-Lasting Freshness , Thanks to the addition of yogurt, this rhubarb upside-down cake stays fresh longer than traditional versions. It holds up well in the refrigerator, making it a great treat to enjoy days later.
- Seasonal Enjoyment , Rhubarb is often in season during spring, making this cake a wonderful dessert choice for celebrating the season’s bounty. It gives a vibrant touch to any springtime gathering or family meal.
Gluten Free Rhubarb Upside Down Cake
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Diet: Gluten Free
Description
Delicious gluten-free rhubarb upside-down cake with a sweet rhubarb layer and fluffy cake batter.
Ingredients
Scale
- 85 g (¾ stick) unsalted butter, softened (for cake batter)
- 50 g (¼ cup) caster/superfine or granulated sugar (for rhubarb layer)
- 150 g (¾ cup) caster/superfine or granulated sugar (for cake batter)
- 450 g (1 pound) rhubarb stalks, trimmed and cut for layering
- 150 g (⅓ pound, about 1½ cups) rhubarb, chopped (for batter)
- 3 large eggs, preferably at room temperature
- 180 g (1½ cups) plain gluten-free flour blend (high-quality blend with xanthan gum recommended)
- 50 g (½ cup) almond flour
- 1½ tsp baking powder
- ½ tsp xanthan gum (omit if gluten-free flour blend includes it)
- ¼ tsp salt
- 115 g (½ cup) full-fat plain or Greek-style yogurt
- 1 tsp vanilla bean paste or vanilla extract
- Additional unsalted butter, for greasing pan
- Parchment paper, for lining pan
Instructions
- Step 1: Trim rhubarb stalks so they fit snugly at the bottom of the cake pan. Arrange the stalks tightly together for an even layer that will look attractive once inverted.
- Step 2: Preheat oven to 350°F (175°C). Grease the cake pan thoroughly with unsalted butter, then line the bottom with a circle of parchment paper for easy release.
- Step 3: Sprinkle 50 g (¼ cup) sugar evenly over the parchment-lined bottom of the pan. Arrange the trimmed rhubarb stalks close together on top of the sugar, packing them tightly to create a syrup that enhances flavor while baking.
- Step 4: Cream 85 g (¾ stick) unsalted butter with 150 g (¾ cup) sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together 180 g (1½ cups) gluten-free flour blend, 50 g (½ cup) almond flour, 1½ tsp baking powder, ½ tsp xanthan gum (if needed), and ¼ tsp salt. Gradually add dry ingredients to butter mixture. Stir in 115 g (½ cup) yogurt and 1 tsp vanilla bean paste until combined and smooth.
- Step 5: Fold 150 g (⅓ pound, about 1½ cups) chopped rhubarb gently into the batter without overmixing to maintain a tender crumb.
- Step 6: Spoon batter over rhubarb layer in pan, spreading evenly. Bake at 350°F (175°C) for approximately 55 minutes until golden brown. Check doneness by inserting a toothpick at 50 minutes; it should come out clean. If top browns too quickly, cover loosely with foil at the 40-minute mark.
- Step 7: Remove cake from oven and cool in pan for 15 minutes. This resting prevents sticking during inversion.
- Step 8: Run a knife gently around the edges of the pan to loosen the cake. Place a serving plate over the pan and invert quickly but carefully to reveal the caramelized rhubarb layer on top.
Notes
- Room Temperature: Store cake in an airtight container at room temperature up to 2 days to maintain moistness.
- Refrigeration: Keep cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to restore best flavor and texture.
- Freezing: Wrap cake tightly with plastic wrap and aluminum foil, then place in a freezer container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Trim rhubarb stalks to fit snugly in pan to avoid gaps and ensure a uniform look when inverted.
- Use room temperature eggs to achieve a smooth, lump-free batter.
- If batter seems too thin, gently mix in an additional 2 tablespoons of gluten-free flour blend. Avoid overmixing to maintain cake tenderness.
- To prevent burning, cover cake loosely with foil after 40 minutes if top is browning too quickly.
- Checking doneness with a toothpick at 50 minutes ensures the cake is fully baked without drying out.
- Warm individual slices gently in a microwave for 15-20 seconds or in a low oven for 10 minutes, covering lightly to prevent drying.
- Serve slices topped with whipped cream or vanilla yogurt.
- Complement with a side of fresh berries or fruit salad.
- Use cake slices in a trifle layered with yogurt and berries.
- Pair with a scoop of sugar-free ice cream for added indulgence.
- Add a dusting of powdered sugar, caramel sauce drizzle, or a citrus glaze (orange or lemon) for extra flavor.
- Substitute coconut sugar for granulated sugar to get a deeper flavor, but note that browning may vary.
- For a vegan option, replace eggs with flax eggs (results may differ in texture).
- Adjust vanilla bean paste to almond extract if desired for an alternative flavor profile.
- Choose bright-colored, firm rhubarb stalks for the best flavor and texture. Frozen rhubarb can be used but will slightly alter the texture.
- Look for a gluten-free flour blend that includes xanthan gum for proper cake rise and texture. Omit xanthan gum if your blend already contains it.
- Use unsalted butter to maintain control over final salt levels and richness.
- Select high-quality pure vanilla extract or vanilla bean paste for flavor depth, avoiding artificial extracts.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Gluten-free flour: Look for a high-quality blend that includes xanthan gum. This helps the cake rise and gives it a good texture, crucial for a gluten-free treat.
- Butter: I recommend using unsalted butter for this recipe. It adds richness and moisture, plus it’s easier to control the final flavor of your cake without excess salt.
- Sugar: Granulated sugar works well here. It sweetens evenly and helps create that lovely caramelization. You can substitute with coconut sugar for a deeper flavor, but the browning may vary.
- Eggs: Use two large eggs, preferably at room temperature. They bind the ingredients together and contribute to a tender crumb. For a vegan option, flax eggs can work, but results may differ.
- Rhubarb: Choose fresh, bright-colored rhubarb stalks with firm texture. This adds tangy flavor and moisture, perfect for the topping. Frozen rhubarb is okay but will change the texture slightly.
- Vanilla extract: A good quality pure vanilla extract enhances flavor depth. Avoid artificial extracts, as they can impact the overall taste of the cake. If you’re out, almond extract works as an alternative.
- Gluten-free flour: Look for a high-quality blend that includes xanthan gum. This helps the cake rise and gives it a good texture, crucial for a gluten-free treat.
- Butter: I recommend using unsalted butter for this recipe. It adds richness and moisture, plus it’s easier to control the final flavor of your cake without excess salt.
- Sugar: Granulated sugar works well here. It sweetens evenly and helps create that lovely caramelization. You can substitute with coconut sugar for a deeper flavor, but the browning may vary.
- Eggs: Use two large eggs, preferably at room temperature. They bind the ingredients together and contribute to a tender crumb. For a vegan option, flax eggs can work, but results may differ.
- Rhubarb: Choose fresh, bright-colored rhubarb stalks with firm texture. This adds tangy flavor and moisture, perfect for the topping. Frozen rhubarb is okay but will change the texture slightly.
- Vanilla extract: A good quality pure vanilla extract enhances flavor depth. Avoid artificial extracts, as they can impact the overall taste of the cake. If you’re out, almond extract works as an alternative.
Recipe Tips
- If the cake sticks to the pan, let it cool in the pan for 15 minutes before running a knife around the edges.
- For uneven rhubarb, trim stalks to fit the pan snugly, ensuring a uniform look when inverting the cake after baking.
- If the batter seems thin, add an additional 2 tablespoons of gluten-free flour blend, mixing gently to avoid overworking the batter.
- When baking, check doneness by inserting a toothpick 50 minutes in; it should come out clean for a fully baked cake.
- If the top browns too quickly, cover loosely with foil at the 40-minute mark to prevent burning while the center finishes baking.
Serving Suggestions
Serve slices of rhubarb upside down cake with whipped cream or vanilla yogurt. Pair it with a side of berries or a fresh fruit salad.
Use rhubarb upside down cake to make a trifle with layers of yogurt and berries. Add to a dessert plate with a scoop of sugar-free ice cream.
Top the cake with a dusting of powdered sugar or a drizzle of caramel sauce. Consider a citrus glaze, such as orange or lemon, for added flavor.
Recipe variations
- You can use rhubarb stalks as the main fruit, arranging about 450 g tightly in the pan to create the characteristic upside-down layer prior to baking.
- Add 50 g of caster sugar over rhubarb before adding the vanilla cake batter, which includes 150 g sugar and 85 g butter for sweetness and moisture.
- Either plain or Greek-style yogurt can be used for moisture in the batter; use 115 g for tanginess and softness in the gluten-free cake batter.
- If using more servings, double the flour to 360 g and eggs to 6, then bake in two 9-inch pans, adjusting baking time slightly; try alongside vanilla-salted cream cold brew.
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How to Store?
To keep your gluten free rhubarb upside down cake fresh and delicious, follow these storage tips:
Room Temperature: Place cake in an airtight container at room temperature up to 2 days to maintain texture and moistness without refrigeration.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days. Bring to room temperature before serving to restore flavor.
Freezing: Wrap cake tightly with plastic wrap and aluminum foil, place in freezer container up to 3 months. Thaw overnight in fridge.
Other Recipes You’ll Love
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