Gluten-Free Rhubarb Upside-Down Cake
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Butter1 cup
White Sugar3 stalks
Rhubarb (cut into 1-inch pieces)2 tsps
Baking Soda1 tsp
Salt1 cup
Yogurt1 cup
Coconut Oil (melted)1
Egg1 tsp
Vanilla ExtractDirections:
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
3
Add sugar and rhubarb; cook until rhubarb is soft, 5 to 8 minutes
4
Remove from heat
5
Mix gluten-free flour, baking soda, and salt together in a large bowl
6
Add yogurt, coconut oil, egg, and vanilla extract; stir thoroughly until batter is combined
7
Drop cake batter over rhubarb mixture in the skillet
8
Spread it out gently until mostly smooth
9
Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes
10
Run a knife around the edges, place a plate on top and carefully invert cake onto the plate