Gluten-Free Rhubarb Upside-Down Cake – a delicious recipe with butter, white sugar, stalks rhubarb, flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
4
Drop cake batter over rhubarb mixture in the skillet. Spread it out gently until mostly smooth.
5
Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes.
6
Run a knife around the edges, place a plate on top and carefully invert cake onto the plate.
949
kcal
Calories
58
g
Fat
99
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup butter, 1 cup white sugar, 3 stalks rhubarb, cut into 1-inch pieces, 2 cups gluten-free flour blend, and more.
Yes, Gluten-Free Rhubarb Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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