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 Scale

Rhubarb Topping

4 cups rhubarb, cut into 1/2 inch cubes (try to use red parts for the prettiest presentation)
3/4 cup sugar
3 tablespoons butter
1 teaspoon fresh lemon juice
1 teaspoon vanilla
pinch salt

Almond Flour Cake

4 eggs
1/4 cup olive oil
3/4 cup real maple syrup, agave syrup or honey
zest from one lemon
1/4 cup lemon juice
2 teaspoons vanilla
1/2 teaspoon cardamon
pinch salt
1 teaspoon baking soda
3 cups finely ground almond flour (360 grams, or 12.5 ounces)

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Instructions

Preheat oven to 350 F
Over medium heat, melt butter into a well-seasoned, 9-10 inch cast iron skillet, and brush the sides with it. Add rhubarb, 1/2 cup sugar, lemon juice, vanilla and pinch salt and simmer for 2-3 minutes, just until combined and sugar has dissolved. Turn the heat off. Do not cook rhubarb all the way through.
In a medium bowl, whisk the eggs with olive oil and honey. Add the lemon juice, lemon zest, vanilla, and cardamon, and salt.
Whisk in the baking soda and the almond flour a little at a time. You will have a very sticky batter at this point.
Make sure the edges of the skillet are greased with butter. Pour batter over rhubarb in the cast iron skillet and place in a preheated oven, middle rack for 30-45 minutes.
While baking, make sure to have ready what you plan to flip the cake onto. 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, continue baking longer, and check again every 5-7 minutes. Pull from the oven, let sit 5 minutes, run a sharp knife around the edges, then place a cake platter or cake stand over the skillet, and invert, gently tapping the bottom of the skillet so it releases.
Serve with vanilla ice cream or whipped cream.

Notes

I use a 10-inch cast iron skillet for this recipe! I’ve tried it with a 9-inch spring form pan- and no leaks- but some readers have had issues with leaks. So 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