Rhubarb, a perennial plant with vivid red and pink stalks, is typically available in late April through June. When in season, we love to prepare this rare and delicious treat! This recipe for gluten-free Strawberry Rhubarb Upside Down Cake was created by our founder, Pat Brett. You may substitute white all-purpose flour for the gluten-free flour, if you like. Let us know what you think in the comments below.
One 9 inch by 2 inch deep cake pan
- 4 tbsp butter or non-dairy substitute
- ¾ cup organic brown sugar
- 1/3 cup organic chopped almonds or hazelnuts
- 1 pint organic strawberries, hulled and sliced
- 3 cups rhubarb, sliced about ½ inch thick
- ½ cup butter or non-dairy substitute
- 1 and ½ Cups Bob’s Red Mill “One to One” Gluten Free Mix
- 2 tbsp baking powder
- 1 cup organic sugar
- ½ tsp salt
- 2 large eggs
- ½ cup organic milk or apple juice
- 1 tsp. Gluten Free vanilla extract
- vanilla ice cream, to serve (optional)
Preheat oven to 350 degrees. Butter or spray a 9-inch wide, 2-inch deep cake pan. In a small sauté pan or pot, melt together the butter and brown sugar, then pour into cake pan. Swirl in pan to spread evenly. Sprinkle almonds over top. Press in strawberry halves in concentric circles or any pattern that pleases your eye. Scatter rhubarb evenly over toppings.
Melt ½ cup butter in the pan or pot. Meanwhile stir together the flour, baking powder, sugar and salt in a medium bowl. Once combined in bowl, make a well in the center of dry ingredients before adding eggs, milk or juice, butter and vanilla. Stir together just until combined.
Spread batter over topping in cake pan. Smooth the top, and bake at 350 degrees for about 45 minutes, or until tester comes out clean. Set on rack to cool for 5 minutes and then invert onto serving plate. Shake pan gently to loosen all the toppings (you can always lift any sticky bits out with a fork and place on the cake). Serve warm or allow to cool. Delicious with vanilla ice cream! This cake keeps well, covered loosely at room temperature, for several days.