This light gluten-free Rhubarb Upside Down Cake is a delicious rhubarb dessert. It’s made without refined sugar and is so tasty, this easy dessert never lasts long!
6 Tbsp butter, softened
¾ cup coconut sugar (or regular sugar)
1 Tbsp maple syrup
2 large eggs, separated
1 Tablespoon vanilla extract
1 cup + 2 Tablespoons gluten-free flour all-in-one blend (I use Bob’s Red Mill) – if your blend does not contain xanthan gum, add ½ tsp
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/4 tsp cream of tartar
whipped cream, optional
Preheat your oven to 325 degrees. Grease and flour a 9” round cake pan.
In a small bowl, stir together 3 tablespoons melted butter, 1 tablespoon maple syrup, and ⅔ cup coconut sugar. Pour/spoon this mixture into your greased cake pan.
Place the chopped rhubarb on top of the butter-sugar mixture in the pan. Sprinkle 1 ½ Tbsp coconut sugar on top. Set aside.
In a large bowl, cream 6 Tbsp softened butter until fluffy. Add ¾ cup coconut sugar and 1 Tbsp maple syrup and mix well for about 3 minutes. Beat in 2 egg yolks along with 1 Tbsp vanilla extract. Set aside.
In a separate small bowl, whisk together 1 cup + 2 Tbsp gluten-free flour all-in-one blend with the baking powder and salt.
Back to the creamed butter mixture. While mixing on low speed, alternately add the flour mixture with ¼ cup milk, beating well after each addition and scraping the sides of the bowl as needed. Set aside again.
In a separate medium-sized bowl, beat the 2 egg whites along with ¼ tsp cream of tartar until stiff peaks form. Gradually fold the egg mixture into the batter. Do not overbeat. The mixture should be light and fluffy at this point.
Gently spoon the batter mixture over the rhubarb in the pan.
Bake for 50-60 minutes or until the cake springs back when you lightly touch it. Cool on a wire rack for about 10 minutes before inverting onto a serving plate.
Serve with whipped cream (optional)