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.
160gplain gluten free flour I use Gluten Free Alchemist blend A - See NOTES
150gground almonds (almond meal)
1tspbicarbonate of soda
1tspGF baking powder
1tspxanthan gum leave out if you use a commercial mix that has it already added
pinchfine sea salt
25gfreeze-dried strawberry powder
100gunsalted butter/dairy free alternative softened
300ggolden caster sugar
2largeeggsUK Large size
250mlyoghurt (dairy free if needed)
75mlmilk/dairy free alternative
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 caster sugar 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.
* 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 BlendingPage. If you can't source freeze-dried strawberry powder, then grind freeze-dried strawberries in a blender or using a pestle-mortar at home.