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