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