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This Rhubarb Cake is gluten-free, grain-free, made with Almond Flour. Deliciously addictive, perfect for Spring! Make it upside-down or right-side up, your choice!

Rhubarb Cake

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Description

This upside-down Rhubarb Cake is baked in a cast iron skillet. It’s gluten-free- and grain free- made with Almond Flour. Deliciously addictive and perfect for Spring.

Ingredients

Units
  • 4 cups rhubarb, cut into 1/2-inch cubes ( about 1 1/4 lb) Use red pieces for best presentation.
  • 1 1/4 cup sugar -divided (or use half brown sugar)
  • 4 tbsp butter
  • 1 tablespoon fresh lemon juice
  • 2 tsp vanilla extract
  • pinch salt
  • 4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
  • zest from one lemon
  • 1/4 teaspoon cardamon
  • 1 1/2 cups finely ground almond flour or meal
  • 1 teaspoon baking powder
  • 1 teaspoon white or cider vinegar
  • Powdered sugar for sprinkling

Instructions

  1. 375 F Oven
  2. Over medium heat, melt butter in a 9-inch cast iron skillet and brush the sides with it. Add rhubarb, ¾ C sugar, lemon juice, vanilla and pinch salt and stir for 2 minutes, just until combined and sugar has dissolved. Turn heat off. Do not continue to cook rhubarb. Drain off half of the syrup and set aside.
  3. In a medium bowl, whisk egg yolks with lemon zest, cardamon and ¼ cup sugar, until creamy and sugar has dissolved. Set aside. In a small bowl, whisk almond flour, pinch salt, and baking powder until combined. Add flour mixture to egg mixture and stir to incorporate. You will have a very thick heavy batter at this point.
  4. In a stand mixer, whip egg whites on medium high speed, and once you see bubbles, add a pinch of salt and a teaspoon of vinegar . Whip until egg whites have formed soft peaks, then add remaining ¼ cup of sugar a little at a time whipping until medium stiff peaks form.
  5. Turn speed down to medium-low and begin spooning in the flour/egg mixture , a heaping spoonful at a time, into the egg whites until it is all combined, scraping down sides as necessary.
  6. Arrange the rhubarb evenly on the bottom of the skillet, remembering this will be the top of the dessert. Pour batter over the rhubarb in the skillet and place in a preheated oven, for 30-40 minutes. (While baking, make sure to have a plate or platter ready, what you plan to flip the cake on to.) At 30 minutes, check for doneness by inserting a toothpick or skewer into the middle of the cake. If it comes out clean, it is done. If not, bake a bit longer.
  7. Pull from the oven,  let it stand 5 minutes, and run a knife along the edges.  Place a cake platter or cake stand over the skillet, and invert, gently tapping the bottom of the skillet so it releases.
  8. Let stand 10 minutes. Poke holes in outer edges of the cake (skip the middle area) and drizzle with reserved rhubarb syrup if you like.
  9. Serve with vanilla ice cream or on its own. The cake is especially good the next day.

Notes

I use a 9-inch cast iron skillet for this recipe! I’ve also tried it with a 9-inch spring form pan- with no leaks- but some readers have had issues with leaks. So, warning!  If using a spring form pan, line the bottom with parchment and bake over a sheet pan.

Feel free to add almond extract, more almond flavor.

Nutrition

  • Serving Size:
  • Calories: 350
  • Sugar: 22.4 g
  • Sodium: 220.7 mg
  • Fat: 15.2 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 28.5 g
  • Fiber: 1.8 g
  • Protein: 6.5 g
  • Cholesterol: 72.2 mg

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Find it online: https://www.feastingathome.com/upside-down-rhubarb-cake-gluten-free/