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Positively Coeliac - Adventurously Gluten Free

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Home » Gluten Free Sweet Treats » Cake » Rhubarb Upside Down Cake with Gluten Free Strawberry-Almond Sponge

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Rhubarb Upside Down Cake with Gluten Free Strawberry-Almond Sponge

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Rhubarb Upside Down Cake – A moist sponge made with fresh seasonal rhubarb and a gluten free strawberry and almond sponge. A perfect cake to serve with tea or as a dessert served with custard, cream, or ice cream. Optional Dairy Free.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

rhubarb-upside-down-cake-pin

Rhubarb Upside Down Cake for the rhubarb lovers amongst us

Rhubarb Upside Down Cake is beautiful to look at and (I think) delicious to eat. But are you a rhubarb lover or hater? It seems the nation is split… although this may be by age as much as taste-buds. As a child I was a hater, but maturity has brought a love of the pink stuff. So much so, that we even bought a rhubarb plant for the garden… Now I wait every year with anticipation for the tangy red and green stems to appear, ready to fill my kitchen with fruitiness.

Okay… I’ll be honest… Having completely water-logged and killed a much coveted garden rhubarb a few years back, we replaced it with a new one (which we put in a more favourable part of the garden). We are however, now being repaid with more rhubarb sticks than we can ever hope to eat. Which of course leaves us with a challenge… To source, invent and experiment with as many rhubarb recipes as we can. Seriously, if you fall into the ‘love rhubarb’ camp, consider growing your own (if you don’t already). It is the plant that keeps on giving… All summer…

This Rhubarb Upside Down Cake is one of the many fruits of its labour…

rhubarb-upside-down-cake-with-strawberry-sponge

Why Upside Down Cake is Perfect for Rhubarb…

Rhubarb is a perfect fruit for upside down cake, not least because it consumes plenty of sticks in one hit. Better still, because it is upside down, you get to enjoy looking at the beautiful rhubarb hues and textures with every mouthful. The more pink the rhubarb, the better the effect, so be sure to arrange it pink side down in the bottom of the cake tin before baking.

Of course we can’t ignore the flavour… The amazing fruity tartness that Rhubarb brings, pairs perfectly with the sweetness of the sponge… Delicious with a drizzle of cream or a slathering of custard.

But this is no ordinary rhubarb upside down cake. This is a gluten free rhubarb upside down cake, made with a delicious strawberry and almond sponge incorporating real freeze dried strawberry powder and a healthy ratio of ground almonds… It makes for a perfect dessert sponge… Slightly dense, but moist.

slice-gluten-free-rhubarb-cake

Why I use Ground Almonds in gluten free bakes

I love using ground almonds in gluten free bakes. Firstly, they add moisture and texture. But they also add structure, lessening the potential crumbliness and dryness so familiar (and frustrating) to the gluten free cake-loving community. Let’s face it… there is nothing more frustrating than picking up a delicious looking slice of cake, only to find it has crumbled before reaching the mouth.

Another up-side of ground almonds is that they also add nutritional value. While they may be considered a ‘high fat’ ingredient, the great news is that most of the fat is monounsaturated, which has heart-protecting properties. And they are also a great source of protein, vitamin E, manganese and magnesium. Sure, I’m throwing them into a sweet treat, but every little helps. If I am going to use valuable calories enjoying cake, I figure I might as well ensure it has some nutritional value too.

rhubarb-cake-strawberry-sponge

Rhubarb Upside Down Cake with Freeze-Dried Strawberry – A Perfect Pairing

My rhubarb upside down cake is also flavoured with ground freeze-dried strawberry powder. This gives it an extra-fruity punch.

In recent years, strawberry & rhubarb have become an increasingly popular combo. If you have ever tasted the two together, you will know why. If you haven’t… give it a go. Strawberry sweetness mingling with rhubarb tanginess combine into fruity nirvana. At Gluten Free Alchemist, we exploit the pairing to the full, with everything from Rhubarb & Strawberry Crumble Slices and Rhubarb-Strawberry Meringue Pie, to Rhubarb-Strawberry Sauce. We’ve even used the double-act in jams. Check out our Rhubarb, Strawberry & Cointreau Jam and Strawberry, Rhubarb & Pomegranate Jam.

gluten-free-rhubarb-upside-down-cake

But what’s so good about Freeze-Dried Fruit?

Why use freeze-dried strawberries for rhubarb upside down cake? Quite simply, because it’s amazing! It adds an intensity of strawberry flavour which can be combined into the sponge without making it too wet and allows the base to remain rhubarb-beautiful without visual adulteration.

I love freeze-dried fruit! From the moment I discovered it, I have been a fan. It is the perfect natural powdered ingredient for cakes and biscuits. The flavours of the fruit are definitely intensified when it has been through the freeze-drying process. And depending on the fruit you are using, it can add the most beautiful natural colour to your cakes and cookies.

Even better… Studies show that the process of freeze-drying the fruit locks in nearly all the amazing vitamins and minerals, meaning that you still get all the benefits.

slice-gluten-free-rhubarb-upside-down-cake

How to Buy Freeze-Dried Fruit

If you regularly use freeze-dried fruit, it is definitely worth buying in larger quantities. It can be bought either as ready-ground powder or as freeze-dried whole fruit to grind yourself at home. The tiny pots that you can buy in major supermarkets are way over-priced and simply won’t stretch to large-scale baking.

I always buy mine on-line from Healthy Supplies who have the most amazing range… from berries and cherries through to banana, blackcurrants and mandarin. If you buy the whole fruits, it also makes a fantastically healthy snack, especially for little ones.

rhubarb-gluten-free-upside-down-cake

Love Rhubarb, but don’t fancy making gluten free Rhubarb Upside Down Cake?

Still in need of some seasonal rhubarb inspiration but don’t fancy gluten free rhubarb upside down cake? Here’s a list of loads of other favourite rhubarb recipes from the blogger community… They are all free from gluten and some are also free from dairy, eggs, nuts and other things too. I have also included a selection of other rhubarb treats from Gluten Free Alchemist :

  • Rhubarb Curd – Gluten Free Alchemist
  • Strawberry, Rhubarb & Pomegranate Jam – Gluten Free Alchemist
  • Rhubarb & Strawberry Crumble Slices – Gluten Free Alchemist
  • Rhubarb-Strawberry Meringue Pie – Gluten Free Alchemist
  • Champagne Syllabub with Orange-Rhubarb Compote from Choclette at Tin & Thyme
  • Rhubarb & Ginger Crumble Bars (vegan) from Nathalie at Intolerant Gourmand
  • Rhubarb and Custard Layer Cakes – Gluten Free Alchemist
  • Vegan Rhubarb & Ginger Chutney from Tin & Thyme
  • Rhubarb–Ginger Crumble Cake from Rebecca at Glutarama (egg-free and optional vegan)
  • Rhubarb Friands with White Chocolate from Tin & Thyme
  • Oven-Baked Rhubarb & Strawberry Risotto (vegan) from Mandy at Sneaky Veg
  • No Churn Rhubarb Ice Cream – Gluten Free Alchemist
  • Rhubarb, Blueberry & Honey No-Churn Ice Cream – Gluten Free Alchemist
  • Rhubarb & White Chocolate Eclairs – Gluten Free Alchemist
rhubarb-upside-down-cake-gluten-free

Made Gluten Free Rhubarb Upside Down Cake?

I’d love to hear from you if you make my gluten free Rhubarb Upside Down Cake. It makes my day when I know that people are enjoying my recipes… Contact me or tag on social media to let me know. If you have any other queries, just shout! And don’t forget to leave a comment below to let me know what you think.

We have over 400 recipes on Gluten Free Alchemist. Why not browse our Gluten Free Recipe Index and decide where to head and what to make next?

rhubarb-upside-down-cake-gluten-free
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5 from 4 votes

Rhubarb Upside Down Cake with Strawberry & Almond Sponge

Rhubarb Upside Down Cake – A moist sponge made with fresh seasonal rhubarb and a gluten free strawberry and almond sponge (with real strawberry powder). A perfect cake to serve with tea or as a dessert served with custard, cream, or ice cream. Optional Dairy Free.
Prep Time20 mins
Cook Time50 mins
Pre-Prepare the Rhubarb1 hr
Total Time2 hrs 10 mins
Course: Cake, Dessert, Sweet Treats, Tea Time
Cuisine: British, Gluten Free, optional dairy free
Keyword: almonds, freeze-dried fruit, rhubarb, strawberry, upside down cake
Servings: 14
Calories per serving: 287kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • sharp vegetable knife
  • dish
  • 9 inch/23 cm round spring-form cake tin (min 2 inch deep)
  • baking paper
  • Oven
  • Baking tray
  • Kitchen scales
  • measuring spoons
  • large mixing bowl
  • electric whisk
  • Large mixing spoon or spatula
  • serving plate

Ingredients

  • 250 g fresh rhubarb approx weight (sliced lengthways)
  • 80 g soft light brown sugar
  • 160 g plain gluten free flour I use Gluten Free Alchemist blend A – See NOTES
  • 150 g ground almonds (almond meal)
  • 1 tsp bicarbonate of soda
  • 1 tsp GF baking powder
  • 1 tsp xanthan gum leave out if you use a commercial mix that has it already added
  • pinch fine sea salt
  • 25 g freeze-dried strawberry powder
  • 100 g unsalted butter/dairy free alternative softened
  • 300 g golden caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs UK Large size
  • 250 ml yoghurt (dairy free if needed)
  • 75 ml milk/dairy free alternative
Metric – US Customary

Instructions

Pre-Prepare the Rhubarb

  • Ahead of time, prepare your rhubarb by slicing lengthways (you may also want to consider how you wish to lay the rhubarb in the base of the cake pan and cut roughly to size).
  • Place the rhubarb in a dish and sprinkle evenly with the brown sugar, turning to ensure all the rhubarb is coated. Leave to stand at room temperature for an hour, turning occasionally.

Making the Cake

  • Base-line a 9 inch/23 cm non-stick, spring-form cake tin (2″ deep) with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
  • Arrange the rhubarb in the base of the cake tin (placing the most pink bits upside down so that they show when the cake is turned out) and spoon over the remaining sugar juice. Make sure that you place the cake tin onto a baking tray before baking as some of the juice may leak out.
  • Weigh and mix together the flour, almonds, bicarbonate of soda, baking powder, xanthan gum, salt and strawberry powder (I weigh mine into an airtight container and shake vigorously to mix) and set aside.
  • Cream the butter and flour together with the vanilla extract (with an electric whisk) until light and fluffy.
  • Add the eggs one at a time, beating thoroughly between each addition.
  • Mix together the yoghurt and milk in a jug and then add to the bowl about a third at a time, alternating with adding the dry flour mix a third at a time, gently folding through between each addition until just mixed and even. Be careful not to over mix.
  • Spoon the cake batter into the cake tin over the rhubarb and smooth the top with the back of the spoon.
  • Bake the cake for 50 to 60 minutes until the top springs back to the touch and a skewer comes out clean. If towards the end of the bake you are worried that the cake may be getting a little dark, gently cover with a piece of foil (trying not to remove from the oven as you do so).
  • Once baked, remove from the oven and leave to cool in the tin before turning out (upside down) onto a heat-proof plate (if you are opting to do the stage below, otherwise turn onto a serving plate).
  • Optional : Lightly grill the rhubarb base of the cake to caramelise slightly (do not place the cake too close to the grill heat), keeping a close eye to ensure you do not burn.
  • Transfer to a serving plate (if different) and serve ‘naked’, or with cream, custard or ice cream.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Gluten Free Alchemist Rice Free Flour Blend A can be found on the GFA Flours & Flour Blending Page. 
If you can’t source freeze-dried strawberry powder, then grind freeze-dried strawberries in a blender or using a pestle-mortar at home.

Nutrition

Calories: 287kcal | Carbohydrates: 40.5g | Protein: 5.2g | Fat: 12.9g | Saturated Fat: 4.8g | Cholesterol: 44.8mg | Sodium: 170.6mg | Potassium: 163.5mg | Fiber: 2.8g | Sugar: 30.2g | Vitamin A: 261.6IU | Vitamin C: 23.3mg | Calcium: 98.2mg | Iron: 1.4mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Rhubarb Upside Down Cake with Gluten Free Strawberry-Almond Sponge shared with :

  • Full Plate Thursday #485 with Miz Helen’s Country Cottage
  • Creative Muster #385 with Fluster Buster
  • Over The Moon #225 with Marilyn’s Treats and Eclectic Red Barn

Previously shared (2019) with : Bake of the Week with Casa Costello & Mummy Mishaps; Baking Crumbs with Jo’s Kitchen Larder & Apply to Face Blog; Love Cake with Jibber Jabber; What’s For Dinner #201 with The Lazy Gastronome; Cook Blog Share with A Strong Coffee; Fiesta Friday #277 with Angie, Of Goats & Greens and The Not So Creative Cook

Rhubarb Upside Down Cake with Gluten Free Strawberry-Almond Sponge
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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Rebecca Smith says

    24/05/2020 at 9:58 am

    5 stars
    What a beautiful looking cake. I would never have thoght to make an upside down cake using rhubarb – brilliant. I adore rhubarb and am always looking for more ways to use it so this is going on my to-do-list

    Reply
    • GlutenFreeAlchemist says

      26/05/2020 at 2:54 pm

      Thanks Rebecca. I love rhubarb, so it seemed the perfect choice!

      Reply
  2. Erin says

    04/06/2019 at 5:16 pm

    Very pretty cake! I love rhubarb and I love the way you arranged it!

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:11 am

      Thank you Erin x

      Reply
  3. Jibberjabberuk says

    28/05/2019 at 5:39 pm

    We have so much rhubarb at the allotment at the moment so I'm always looking for ways to use it. I made an upside down cake at the weekend full of ground almonds with an orange glaze but the strawberry powder sponge sounds amazing! Such a great combination of flavours.

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:11 am

      Thanks Ness. I think rhubarb is so versatile! x

      Reply
  4. jenny walters says

    27/05/2019 at 9:04 am

    What a beaut! I bloomin love upside down cakes and I too have only found a deep love for Rhubarb in my later years! I just love the sound of this one and it looks absolutely beautiful too! Thank you so much for sharing it with #BakingCrumbs

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:10 am

      Thanks Jenny. I think rhubarb is definitely quite 'adult'. I don't think I was that keen as a child and often forced myself to eat Rhubarb and Custard sweets, because I thought I was 'supposed' to like them. I think I have definitely become much more a fan of the 'tart' so to speak! xx

      Reply
  5. Priya Iyer says

    27/05/2019 at 5:22 am

    The cake looks spectacular, and I'm sure it tasted just as beautiful. I've always wanted to taste rhubarb, but sadly, it doesn't grow in the kind of weather we have here in India. Hope to get my hands on some rhubarb some time, so I can try this cake out!

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:08 am

      Thank you Priya. It was lovely. But I am sure the rhubarb could be well substituted for any of the amazing fruit you grow in India xx

      Reply
  6. Eb Gargano | Easy Peasy Foodie says

    26/05/2019 at 4:32 pm

    What a lovely idea! I am a big fan of pineapple upsidedown cake, and I really love rhubarb, so I am sure I would LOVE this – especially with the addition of strawberries and almonds. Eb x

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:07 am

      Oooohhh… Pineapple upside down cake was a true fave when I was a kid. My mum used to make it all the time in an 'infra red grill' thing….. bizzare, but it always came out perfectly! x

      Reply
  7. A Strong Coffee says

    26/05/2019 at 4:18 pm

    This looks beautiful. Thanks for sharing on #cookblogshare

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:06 am

      Thank you xx

      Reply
  8. Jhuls says

    25/05/2019 at 7:29 am

    I could almost smell this, Kate. Such an amazing treat to bring at this week's Fiesta Friday party! I am sure our FF friends would love this. Thanks for sharing!

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:06 am

      Awww…. thanks! You're so welcome x

      Reply
  9. Of Goats and Greens says

    24/05/2019 at 2:04 pm

    Yes, I love rhubarb, and am planting some this year so I can have it seasonally in years to come. I do agree that a little may (note, I say, MAY) go a long way… but it's a great veggie both savory or sweet. Thanks for this recipe and for sharing with Fiesta Friday!

    Reply
    • Gluten Free Alchemist says

      10/06/2019 at 6:05 am

      You're welcome. Definitely worth investing in a plant. If you get it in the right place in the garden, you will be well rewarded x

      Reply
  10. Johanna GGG says

    23/05/2019 at 10:56 am

    That is so gorgeous – I really love rhubarb but get lazy about cooking with it as an adult – whereas my mum baked with it a lot as a kid so I find it quite a nostalgic taste when I have it. FReeze dried strawberries or power is quite rare – I think I have only found them once at a pricey grocery where I really visit because it is quite out of the way.

    Reply
    • Gluten Free Alchemist says

      24/05/2019 at 7:31 am

      Thanks Johanna. I think because I have invested in a rhubarb plant I feel obligated to use it!
      Shame that you can't find freeze-dried fruit so easily. To be honest, it is stupidly expensive in the shops here, but the source I use on line is much more reasonable. x

      Reply
  11. Cat | Curly's Cooking says

    22/05/2019 at 7:57 pm

    This looks so pretty. I love the idea of adding strawberries with the rhubarb.

    Reply
    • Gluten Free Alchemist says

      24/05/2019 at 7:29 am

      Thanks Cat. Strawberry & Rhubarb is a fantastic combo x

      Reply
  12. Arslan says

    22/05/2019 at 11:49 am

    Great Work You Are Doing
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    Reply
  13. Janice says

    21/05/2019 at 6:31 pm

    This looks totally gorgeous, I love how you have arranged the rhubarb which is a favourite of mine.

    Reply
    • Gluten Free Alchemist says

      24/05/2019 at 7:28 am

      Thank you Janice. I think I spent longer deciding how to arrange the rhubarb than I did making the cake xx

      Reply
  14. Jacqui Bellefontaine says

    20/05/2019 at 4:47 pm

    I really like the idea of the strawberry in the sponge. This is one of the nicestrhubarb upside down cakes i have seen

    Reply
    • Gluten Free Alchemist says

      24/05/2019 at 7:27 am

      Awww… thank Jacqui x

      Reply
  15. Jo Allison says

    20/05/2019 at 11:48 am

    Such a beautiful cake Kate! Upside down cakes are just so pretty to look at and eat as well of course 🙂 I love baking with ground almonds too but have never tried freeze-dried strawberry powder although I can imagine this lovely and intense strawberry flavour it gives! Plus rhubarb and strawberries go so well together too! Thank you for sharing your lovely cake with #BakingCrumbs 🙂 x

    Reply
    • Gluten Free Alchemist says

      24/05/2019 at 7:27 am

      Thank you Jo. You're welcome. I would thoroughly recommend getting your hands on some freeze-dried fruit powder. There are so many possibilities for its use x

      Reply

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About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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White Chocolate Creme Brûlée with hidden Berries White Chocolate Creme Brûlée with hidden Berries 🍓 
It looks like it should be complicated. But it’s actually a really easy dessert. It’s super-delicious and is naturally flourless and gluten free... which makes it one of the best desserts if you are Coeliac. Ideal for any occasion too...
I’ve just updated my blog post with a new recipe card and lots of tips for getting it right.
I reckon it may also be the perfect treat for a cosy lockdown Valentines dinner too ♥️🍓♥️🍓♥️ 
Grab the recipe on the blog... as always, clink lnk.bio for a fast track to making heaven xx 😘 
#cremebrulee #whitechocolatecremebrulee #strawberrycremebrulee #berrycremebrulee #easydessert #valentinesdessert #glutenfree #flourless #glutenfreedessert #coeliacsafe #glutenfreeuk #dessertporn #dessertsofinstagram #britainsbesthomecooks_ #feedfeed #foodblogfeed #huffposttaste #dessertstagram #glutenfreealchemist #cookblogshare #forkyeah #homecooking #worldsgreatesthomecooks #singluten #senzaglutine #glutenmentes #eeeeeats #custardperfection 
@foodblogfeed @thefeedfeed @huffposttaste @britainsbesthomecooks_ @worldsgreatesthomecooks
Pancakes? Oh yes! Piled high and topped with juicy Pancakes? Oh yes! Piled high and topped with juicy fruit and drizzled in chocolate sauce.... Super-simple. Utterly delicious. 
Who wants the recipe? 
I’ve been having a total pancake fest recently... I am OBSESSED 
😍 😬😑🤭🤗
These yummy cakes are packed full of protein and are super healthy ♥️ 
(Well... maybe not the chocolate sauce, but needs must 😂)  #pancakes #pancakeday #pancakesforbreakfast #proteinpancakes #pancakestack #pancakesofinstagram #foodie #foodstagram #glutenfree #glutenfreealchemist #singluten #senzagluten #glutenfrei #coeliacsafe #britainsbesthomecooks_ #foodblogger #foodblogfeed #glutenfreeuk #huffposttaste #feedfeed #droolclub #buzzfeedfood #damnthatsdelish #foodporn #glutenfreedairyfree #buzzfeedfood #foodphotography #deliciousandnutritious 
@foodblogfeed @thefeedfeed @buzzfeedfood @huffposttaste @britainsbesthomecooks_
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  • White Chocolate Crème Brûlée with Berries
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