Home » BLOG » Gluten Free Strawberry Rhubarb Upside Down Cake

Gluten Free Strawberry Rhubarb Upside Down Cake

This post may contain affiliate links which won’t change your price but will share some commission.

The perfect early summer treat – combine sweet strawberries and tart rhubarb in this easy gluten-free strawberry rhubarb upside down cake!

Do you enjoy rhubarb?

It seems to be one of those foods that you either love or hate. I had never tasted it until I was an adult (i.e. my family was in the “I hate rhubarb” camp).

I guess I’m the oddball of the family because I love it!

What to do with Rhubarb

I’ve made quite a few unique rhubarb dishes in the past. Some of my favorites are:

Of course rhubarb tastes best when there is plenty of sugar added since it is so tart. So it is typically used in dessert.

Is Rhubarb Hard to Grow?

Believe it or not rhubarb is quite easy to grow. And you really only need a couple plants to get enough for a few spring treats.

We have a few rhubarb plants in our flower garden. They might actually produce enough for us to use if our chickens would stop eating them!The perfect early summer treat - combine sweet strawberries and tart rhubarb in this easy gluten-free strawberry rhubarb upside down cake!

How to Eat Rhubarb

Since it is so tart I think rhubarb is best paired with another fruit. Our first choice is strawberries. And since they are in season at the same time it just makes sense!

Even if you don’t have a lot of rhubarb you can fill in with other fruits. You’ll still get the rhubarb flavor you’re looking for.

Gluten-Free Strawberry Rhubarb Upside Down Cake

This simple cake is super moist and has plenty of sweetness. It is a perfect early summery treat, especially paired with some homemade vanilla ice cream.

The cake recipe is a great base for desserts all summer long. You can replace the strawberries and rhubarb with a variety of fruits (blueberries, peaches, plums, etc.).

It also works well for those with food allergies. It is naturally gluten and nut free. You can make it dairy free too.

Strawberry rhubarb upside down cake is a delicious dessert 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

Prep Time 15 minutes
Cook Time 1 hour
Servings 12
Author Mary | Just Take A Bite

Ingredients

  • 1/4 cup butter or coconut oil
  • 1 cup organic brown cane sugar  packed
  • 2 cups fresh strawberries sliced
  • 2 cups fresh rhubarb chopped
  • 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 temp (can be replaced with coconut oil
  • 1 1/4 cups milk or coconut milk, rice milk or almond milk
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 3 eggs separated
  • 1/2 tsp. cream of tartar

Instructions

  1. Heat oven to 350°F.

  2. In a 9x13-inch pan melt the butter in the oven.

  3. Sprinkle the brown sugar evenly over the butter.

  4. Arrange the strawberries and rhubarb on the brown sugar. Press down gently.

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

  6. Beat the egg yolks for two minutes.

  7. Add the remaining ingredients to the egg yolks. Beat for two minutes.

  8. Fold in the egg whites.

  9. Pour the batter over the strawberries and rhubarb.

  10. Bake for 50-60 minutes.

  11. 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.

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

  13. Cool 30 minutes. Serve warm or cool with whipped cream or ice cream.

  14. Store covered in refrigerator.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.