It is definitely springtime when the rhubarb’s thin, tender stalks are ready to cut & use. This upside down cake combines rhubarb with moist, sweet strawberries, which bake up into a beautiful sauce under a moist cake with a hint of lemon. Once it has baked, you turn the cake out of the pan, putting the rhubarb and strawberries on the top of the cake. Perfect served with a scoop of ice cream or a dollop of sweetened whipped cream.
Ingredients:
- 1/2 cup strawberries, chopped
- 1/2 cup rhubarb, cut into 1/2″ pieces
- 1/2 cup strawberry flavoured gelatin powder (dry Jell-o powder)
Cake:
- 3/4 cup white rice flour
- 1/3 cup tapioca starch (or arrowroot starch)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 2 eggs
- 1/2 cup plus 2 Tbsp granulated sugar
- 1/3 cup plain yogurt
- 1/2 cup milk
- 1 tsp vanilla
- finely grated zest of one lemon
Directions:
- Preheat oven to 350 degrees F.
- Arrange the chopped strawberries and rhubarb over the bottom of an 8 or 9-inch baking pan. Sprinkle the strawberry flavoured gelatin powder evenly over the fresh chopped fruit.
- Place the white rice flour, tapioca starch, salt, baking soda, baking powder, and xanthan gum in a large mixing bowl. Whisk to combine and set aside.
- In a small mixing bowl, combine the eggs and sugar. Whisk until smooth. Add the yogurt, milk, vanilla and lemon zest. Whisk to combine.
- Add the wet ingredients to the dry ingredients, and stir just until mixed.
- Pour cake batter over the chopped fruit, and gently spread to fill the pan with an even layer of batter.
- Bake in preheated oven for 30-35 minutes, or until the top is a nice golden brown and it bounces back when gently poked with a finger.
I just love the combination of rhubarb and strawberries. My rhubarb isn’t growing as quickly as I’d like… I think the earth is too hard. Hopefully by July, we’ll have some progress, LOL.
I am amazed at how well mine is growing. We had some rain this weekend, I’m sure it’ll grow some more! Need to do something with it this week again!
What is “flavored gelatin”? If it is “Jell-o”, is there a substitution? Flour maybe to thicken or arrowroot?
It is Jello powder.
You can try using 1 Tbsp cornstarch and enough sugar to make 1/2 cup, but I haven’t tried it, so I can’t guarantee how it’ll work.
Thanks for the gelatine/Jell-O clarification – I had the same question.
Do you think Sweet White Rice flour could be used in place of the white rice flour in your recipe? I have lots of sweet white but no plain white rice flour.
Thanks!
L
Hi Lisa, sweet white rice flour is totally different than white rice flour, sorry. It will produce a very sticky, gummy cake if you use it in place of white rice flour.
Hello Jeanine.
I just recently discovered your blog the other day while hunting for a good recipe to utilize the massive amount of rhubarb I was given. And I have to say that this recipe is simply AMAZING!! If I didn’t bake it myself I would have been questioning whether or not it was truly gluten-free! My boyfriend even loves this cake, and he’s not even a rhubarb fan and doesn’t need to live gluten-free like I do. It was so good, that I will be making it again for friends who are visiting us next weekend.
I am very excited to try out more of your recipes!
Woohoo!! That’s awesome! Love when the haters begin loving too.
Perfect! Glad that it’s a hit, and jealous that you’ve got rhubarb this time of year. Mine’s done for the year already.
I must have Pinned this recipe a while back. I was just paging through my Gluten Free recipes to find the wonderful Bread recipe that I always make into hamburger buns when I noticed this recipe! I can hardly wait until the bunch of Rhubarb appears on my door step! This will definatly the first thing I make! Looks amazing and my Celiac boys love rhubarb and strawberries! Thanks again!
My pleaseure, Alice! I hope that your family enjoys it. I’m (impatiently) waiting for my rhubarb to get big enough to harvest too.