Gluten Free Rhubarb Upside Down Cake Recipes

RHUBARB UPSIDE DOWN CAKE WITH STRAWBERRY & ALMOND SPONGE

Steps:

• Ahead of time, prepare your rhubarb by slicing lengthways (you may also want to consider how you wish to lay the rhubarb in the base of the cake pan and cut roughly to size).
• Place the rhubarb in a dish and sprinkle evenly with the brown sugar, turning to ensure all the rhubarb is coated. Leave to stand at room temperature for an hour, turning occasionally.
• Base-line a 9 inch/23 cm non-stick, spring-form cake tin (2″ deep) with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
• Arrange the rhubarb in the base of the cake tin (placing the most pink bits upside down so that they show when the cake is turned out) and spoon over the remaining sugar juice. Make sure that you place the cake tin onto a baking tray before baking as some of the juice may leak out.
• Weigh and mix together the flour, almonds, bicarbonate of soda, baking powder, xanthan gum, salt and strawberry powder (I weigh mine into an airtight container and shake vigorously to mix) and set aside.
• Cream the butter and caster sugar together with the vanilla extract (with an electric whisk) until light and fluffy.
• Add the eggs one at a time, beating thoroughly between each addition.
• Mix together the yoghurt and milk in a jug and then add to the bowl about a third at a time, alternating with adding the dry flour mix a third at a time, gently folding through between each addition until just mixed and even. Be careful not to over mix.
• Spoon the cake batter into the cake tin over the rhubarb and smooth the top with the back of the spoon.
• Bake the cake for 50 to 60 minutes until the top springs back to the touch and a skewer comes out clean. If towards the end of the bake you are worried that the cake may be getting a little dark, gently cover with a piece of foil (trying not to remove from the oven as you do so).
• Once baked, remove from the oven and leave to cool in the tin before turning out (upside down) onto a heat-proof plate (if you are opting to do the stage below, otherwise turn onto a serving plate).
• Optional : Lightly grill the rhubarb base of the cake to caramelise slightly (do not place the cake too close to the grill heat), keeping a close eye to ensure you do not burn.
• Transfer to a serving plate (if different) and serve 'naked', or with cream, custard or ice cream.

GLUTEN-FREE RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large cast iron skillet or Dutch oven over medium-low heat. Add sugar and rhubarb; cook until rhubarb is soft, 5 to 8 minutes. Remove from heat.
• Mix gluten-free flour, baking soda, and salt together in a large bowl. Add yogurt, coconut oil, egg, and vanilla extract; stir thoroughly until batter is combined.
• Drop cake batter over rhubarb mixture in the skillet. Spread it out gently until mostly smooth.
• Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes.
• Run a knife around the edges, place a plate on top and carefully invert cake onto the plate.