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