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Gluten Free Strawberry Rhubarb Upside Down Cake

We have young rhubarb plants in our garden.  So we couldn’t over pick this year.  Which means I only got a few stalks from our garden.  What to do with them?  I decided to try a gluten free version of this strawberry rhubarb upside down cake I’ve made before.

I did not have the full amount of strawberries or rhubarb.  But it didn’t matter.  The cake was great!  Super moist.  Plenty of sweetness.  A perfect summery treat, especially paired with some homemade vanilla ice cream.

You can make this cake with a variety of fruits (blueberries, peaches, plums, etc.).  And it can also be dairy free if you use coconut oil.


A delicious cake that you can make all summer long with whatever fruit is in season.  What is your favorite dessert fruit combination?  If you’re not sure what to do with your rhubarb give this cake a try.  It’ll be a big hit.


Gluten Free Strawberry Rhubarb Upside Down Cake
makes one 9×13 cake

1/4  cup butter (or coconut oil)
1 cup packed organic brown cane sugar 
2 cups sliced fresh strawberries (still works fine with less)
2 cups chopped fresh rhubarb (still works fine with less)


1 1/2 cups white rice flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 1/2 cups organic cane sugar
1/2 cup butter, room temperature (can be replaced with organic palm shortening and/or coconut oil)
1 1/4 cups milk (or coconut milk, almond milk, rice milk)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 tsp. vanilla
3 eggs, separated
1/2 tsp. cream of tartar

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.


Beat the egg whites with the cream of tartar until stiff peaks form.  Set aside.

Beat the egg yolks for 2 minutes.  Add the remaining ingredients.  Beat for 2 minutes.  Fold in the egg whites.


Pour the batter over the strawberries and rhubarb.

Bake 50 – 60 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan (I used a small baking sheet); turn plate and pan over.

Leave pan over cake 5 minutes so the brown sugar topping can drizzle over cake. Cool 30 minutes.

Serve warm or cool with whipped cream or ice cream. Store covered in refrigerator (I froze half and put half in a tupperware in the fridge).

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9 comments

  1. Jane says:

    That sounds so good! I planted some rhubarb in my garden, but it never has come up 🙁 I love fruity cakes though, so I will have to give this a try!

  2. Is there an alternative to brown sugar? My daughter is allergic to wheat, oats, nuts, tomato and mint. She is also fructose malabsorption, ruling out brown sugar, honey and all dried fruit, and is currently on an elimination diet cutting out dairy, soy and egg. I love the idea of this dessert, as she gas basically been missing out due to the complexities of her diet. Any help would be greatly appreciated.

  3. Is there an alternative to brown sugar? My daughter is allergic to wheat, oats, nuts, tomato and mint. She is also fructose malabsorption, ruling out brown sugar, honey and all dried fruit, and is currently on an elimination diet cutting out dairy, soy and egg. I love the idea of this dessert, as she gas basically been missing out due to the complexities of her diet. Any help would be greatly appreciated.

  4. Mary Voogt says:

    Cheryl – I don’t know your daughter’s specific diet, so I can’t really offer you advice on how to make this dessert safe for her. The cake contains eggs. As for the sugar, you can use whatever sweetener you like/whatever she tolerates.

  5. Mrs D says:

    My special needs daughter turns 2 today and we made this as a birthday cake for her party yesterday. Strawberry rhubarb is becoming a birthday theme for her :-). I substituted the flours and used 1 1/2 cups brown rice flour and 3/4 cups oat flour to still keep the 2 1/4 cups of flour. I know oats are necessarily gluten free but she does fine with them so we like incorporating it in these kinds of recipes. It turned out AMAZING!! Everyone kept saying how much they loved it! Not easy to find a good gluten free strawberry rhubarb recipe that isn’t a pie, so thanks for this recipe!!

  6. Beth Bird says:

    This was so very good. I had 1 pound each of frozen rhubarb and strawberries. I figured since the container said approx 3 cups instead of the two in your recipe I’d double the cake part. I also sprinkled some rice flour on top of the fruit. I didn’t double the brown sugar. I didn’t have the exact flours so used Betty Crocker gluten free flour mix. This is so good. It is taking forever to bake. I should have used a bigger pan. We have ate around the sides that are already done. It is amazing. Thank you for a wonderful recipe. I’ll have to try it correctly sometime.

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