Have you ever wondered if gluten-free baking can be just as indulgent and visually stunning as traditional recipes? With over 30% of consumers now seeking gluten-free options for health or lifestyle reasons, it’s no surprise that more bakers are turning to innovative ways to deliver flavor and texture without compromise. Enter the gluten free rhubarb upside down cake—a bold, sweet-tart masterpiece that reimagines the classic upside down cake in the most delightful way.
This easy yet impressive dessert marries a buttery vanilla sponge with juicy rhubarb in a ruby-red topping that requires no pre-cooking or caramelizing. It’s a no-fuss, naturally gluten-free cake that’s as pretty as it is delicious.
Why You’ll Love This Recipe
- Naturally gluten-free: Made with a combination of plain gluten free flour and almond flour for the perfect tender crumb.
- No caramel needed: The rhubarb releases its natural juices during baking, creating a gorgeous, jewel-toned topping.
- Customizable and easy: Simple to prepare with clear steps and versatile ingredients.
- Crowd-pleasing: Great for spring gatherings, afternoon teas, or as a unique dessert centerpiece.
Ingredients
For the Rhubarb Layer:
- Unsalted butter (softened), for greasing the cake pan
- 50g (1/4 cup) caster or granulated sugar
- 450g (1 lb) rhubarb, trimmed (8-10 stalks), preferably red for a more vibrant topping
For the Vanilla Cake:
- 150g (3/4 cup) caster or granulated sugar
- 85g (3/4 stick) unsalted butter, softened
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 3 large eggs (room temperature)
- 180g (1 1/2 cups) plain gluten-free flour (such as Doves Farm Freee)
- 50g (1/2 cup) almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum (omit if using flour blend with binders)
- 1/4 tsp salt
- 115g (1/2 cup) full-fat plain or Greek-style yogurt, room temperature
- 150g (1 1/2 cups) rhubarb, chopped into 1cm pieces
How to Make Gluten Free Rhubarb Upside Down Cake
- Prepare the pan: Preheat oven to 350ºF (180ºC). Butter a 9-inch round cake pan thoroughly and line the base with parchment paper.
- Arrange the rhubarb: Evenly distribute the sugar over the parchment. Neatly place the trimmed rhubarb stalks on top, ensuring they are tightly packed.
- Make the cake batter: Cream the butter, sugar, and vanilla until light and fluffy. Add eggs individually, mixing thoroughly after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, xanthan gum, and salt.
- Finish the batter: Add half the dry mixture to the wet ingredients, stir in the yogurt, then incorporate the remaining dry mix. Mix until smooth, then fold in the chopped rhubarb.
- Layer and bake: Pour and evenly spread the batter over the rhubarb layer. Bake for 55-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and invert: Let the cake rest in the pan for 10-15 minutes. Gently loosen the edges with a knife and flip onto a serving plate.
- Serve: Enjoy warm or at room temperature, paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Helpful Tips
- Avoid using a springform pan to prevent rhubarb juices from leaking.
- Ensure eggs and yogurt are at room temperature to maintain a smooth batter.
- Arrange rhubarb tightly to keep batter from seeping underneath.
- Forgot to bring eggs to room temp? Soak them in warm water for 5-10 minutes.
Substitutions and Variations
- Fruit swap: Try peaches, plums, or apples instead of rhubarb.
- Flour alternative: Substitute homemade gluten-free flour blends (weigh for accuracy).
- Dairy-free option: Use plant-based yogurt and dairy-free butter.
- Add spice: A dash of cinnamon or cardamom enhances the flavor.
Frequently Asked Questions
Can I make this ahead of time? Yes, the cake keeps well for 2-3 days and the flavor even improves!
How do I prevent sticking? Proper greasing and using parchment paper will ensure clean release.
Can I freeze this cake? Yes. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw at room temperature.
Storage Instructions
Store the cake in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it. Reheat slices gently before serving if preferred warm.
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Conclusion
This gluten free rhubarb upside down cake is proof that gluten-free baking doesn’t mean sacrificing flavor, texture, or beauty. With its sweet-tart topping and tender crumb, it’s a recipe you’ll want to make again and again.
Try it for your next springtime celebration or weekend treat, and don’t forget to share your beautiful creations and tag us! Hungry for more gluten-free delights? Explore our full archive of sweet and savory recipes designed just for you.
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Gluten Free Rhubarb Upside Down Cake
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Gluten free rhubarb upside down cake with a buttery vanilla crumb and a juicy, sweet-tart rhubarb topping. No caramel, no fuss—just a vibrant spring dessert that’s easy to make and even easier to love.
Ingredients
For the Rhubarb Layer:
Unsalted butter, for greasing pan
50g (1/4 cup) caster or granulated sugar
450g (1 lb) rhubarb, trimmed, red stalks preferred
For the Cake:
150g (3/4 cup) caster or granulated sugar
85g (3/4 stick) unsalted butter, softened
1 tsp vanilla bean paste or 2 tsp vanilla extract
3 large eggs, room temperature
180g (1 1/2 cups) gluten-free flour blend
50g (1/2 cup) almond flour
1 1/2 tsp baking powder
1/2 tsp xanthan gum (omit if blend contains binders)
1/4 tsp salt
115g (1/2 cup) full-fat plain or Greek yogurt, room temperature
150g (1 1/2 cups) rhubarb, chopped into 1cm pieces
Instructions
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Preheat oven to 350ºF (180ºC). Grease a 9-inch round cake pan and line the base with parchment paper.
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Sprinkle sugar evenly across the parchment. Arrange rhubarb stalks snugly on top.
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Cream butter, sugar, and vanilla until fluffy. Beat in eggs one at a time.
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In another bowl, mix gluten-free flour, almond flour, baking powder, xanthan gum, and salt.
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Add half the dry mix to the wet. Stir in yogurt. Add remaining dry mix and blend until smooth. Fold in chopped rhubarb.
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Spread batter over rhubarb layer. Bake 55–60 mins, or until golden and a toothpick comes out clean.
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Cool in pan 10–15 mins. Run a knife around the edge and invert onto a plate.
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Serve warm or at room temperature with ice cream or whipped cream.
Notes
Use red rhubarb for a brighter topping.
Avoid springform pans—juices can leak.
Room temp eggs and yogurt yield the best texture.
Cake keeps 2–3 days in an airtight container.
- Prep Time: 30 minutes + Time (cooling/inverting): 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Protein: 5g
- Cholesterol: 55mg