GF/DF Rhubarb Upside Down Cake.

I love baking. Since two of us have had to eliminate all gluten, I tend to bake less, use the dehydrator more, and would generally just prefer to eat other foods rather than "substitute" foods. But my two that are fine with gluten and also love baked goods are so very happy when I bake.  My husband also loves to have something for his kaffeeklatsch (he works from home most days). He tends to work non-stop most of the day and leaves half of his lunch untouched on his plate up in his office. He is usually starving by mid afternoon and this helps him get along. Any gluten free goodies that I bake have to be approved and dearly loved by those that COULD eat gluten if it wasn't for us (ahem), as well as by my allergy boy.  By having a few base recipes that I can adapt to whatever fruit is seasonal in the garden means that I have something I KNOW everyone likes and that I can make easily with whatever is ready NOW. This cake is a great base. And with strawberries and rhubarb? Over the top. 

Gluten Free/Dairy Free Rhubarb Upside Down Cake

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{wholly rooted}

A not too sweet gluten free / dairy free cake that is delicious warm or at room temperature. Seasonal goodness!

{ingredients}

• 1 cup coconut palm sugar

• 1/4 cup softened dairy free butter (I used vegan Earth Balance)

• 6 whole eggs, room temp

• 1 cup melted coconut oil

• 2/3 cup freshly squeezed lemon juice (about 2 large lemons)

• 2 tsp vanilla flavoring/extract

• 1 tsp sea salt

• 1 tsp baking powder

• 1/2 tsp ground ginger

• 1/2 tsp cinnamon

• 1 tsp baking soda

• 3 cups AP gluten free flour

• 2 cups chopped fresh rhubarb

• 1/4 cup honey

• 1 cup sliced fresh strawberries

First prepare your rhubarb. Place your 2 cups of rhubarb in a saucepan with the 1/4 cup honey. Sauté until the rhubarb is soft, about 10 minutes. Turn off heat. Let sit.

Preheat your oven to 350ºF. Grease 1 large or 2 small loaf pans with coconut oil.

In your mixer, combine butter, eggs, and sugar. Beat on medium until combined, 1-2 minutes.

Turn your mixer to low, and add the coconut oil, vanilla, and lemon juice and mix until thoroughly combined.

In another bowl mix your salt, baking soda, baking powder, cinnamon, ginger, and all purpose GF flour and mix with a fork.

Now add your flour mixture about a cup at a time into your mixer on low until the batter is combined. Scrape the sides as you go along as needed.

Take your now cooled rhubarb and strain it (save the liquid). Spread the rhubarb evenly across the bottom of your loaf pan(s).

Place your fresh slices of strawberries over the rhubarb in a single layer.

Gently pour your batter into your pan(s), covering the strawberries and rhubarb.

Put into your preheated oven and bake for about 30-45 minutes (depending on 1 or 2 loaves/your pans). When a toothpick inserted comes out clean it is ready.

Let cool for 15 minutes. Gently run a knife or spatula around the edge of the pan to be sure it is loose. Place a serving tray or large enough plate upside down over the top of your loaf pan - be sure it is big enough. Holding both the loaf and the dish tightly, gently flip over (like any upside down cake). Carefully remove your pan to reveal the rhubarb strawberry now on top.

To serve, drizzle some of the saved rhubarb liquid over the cake along with some whipped coconut milk cream.

Published May 21, 2014

As I said, the main recipe is a great base. If you don't want to make it using strawberry/rhubarb, make everything as a stand alone cake (skip the rhubarb/strawberry steps, leave out the cinnamon, and no need to invert). My boys love it as a pound cake with a lemon glaze over the top (see above).

Now, for the GF flour mix. I really like theratio guide over at Gluten Free Girl and the Chef. It is clear and easy to remember and no matter how I mix it, it is a solid ratio and things come out great. I have used this cake recipe with several different blends of my own making as well as a few different store bought GF all purpose blends. Always good. This rich dark amazingly delicious rhubarb upside down cake was made using a blend I made that has several different GF whole grain flours including buckwheat, which is what adds to the lovely color (in addition to coconut palm sugar). So good and moist.

Now I want to go make another rhubarb upside down cake as the last one disappeared quickly. And in not too long I will have fresh raspberries, blackberries, and blueberries to add to it. Yum.

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