Gluten-Free Rhubarb Upside-Down Cake

This recipe is a major hit, always. If you want to use regular flour instead of the gluten-free, it will work very well. I did it that way for 30 years before we went gluten-free. Serve warm or at room temperature. I serve it with vanilla kefir from Grace Harbor Farms® on the top.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 371 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup butter
• 2 teaspoons baking soda
• 1 cup yogurt
• ½ cup coconut oil, melted
• 2 cups gluten-free flour blend
• 3 stalks rhubarb, cut into 1-inch pieces

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in a large cast iron skillet or Dutch oven over medium-low heat. Add sugar and rhubarb; cook until rhubarb is soft, 5 to 8 minutes. Remove from heat.

Step 3

Mix gluten-free flour, baking soda, and salt together in a large bowl. Add yogurt, coconut oil, egg, and vanilla extract; stir thoroughly until batter is combined.

Step 4

Drop cake batter over rhubarb mixture in the skillet. Spread it out gently until mostly smooth.

Step 5

Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes.

Step 6

Run a knife around the edges, place a plate on top and carefully invert cake onto the plate.