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.
Gluten Free Strawberry Rhubarb Upside Down Cake
Yield:
8 servings
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
This Gluten Free Strawberry 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.
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)
- 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
Instructions
- 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.
Cindy @ Hun, What's for Dinner? says
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.
Jeanine says
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! 🙂
Lori R says
What is “flavored gelatin”? If it is “Jell-o”, is there a substitution? Flour maybe to thicken or arrowroot?
Jeanine says
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.
Lisa says
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
Jeanine says
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.
Angel L says
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!
Jeanine says
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.
alice theofan says
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! 🙂
Jeanine Friesen says
My pleaseure, Alice! I hope that your family enjoys it. I’m (impatiently) waiting for my rhubarb to get big enough to harvest too. 🙂
Jeanie says
This looks great! Planning to make it in the morning. I’m wondering, however, if I can sub out the lemon rind and use almond extract? Or would that negatively alter the consistency of the cake? (I’m not usually a fan of lemon-flavoured anything, so not sure about that part). Thanks for the recipe!
Jeanine says
OH, absolutely you can sub! Without any problems. Would actually taste really good too, I think. 🙂
Sarah says
I don’t have any yogurt. Do you have a suggestion on what to substitute it with? I have almond milk and was planning on subbing the milk with that. Would subbing the yogurt with almond milk work? I imagine it might be a bit different because yogurt is so thick and the consistency would change. Any ideas?
Jeanine says
I take it you’re going for dairy free then, Sarah? You could use a dairy-free yogurt (there are quite a few available now), or you could “try” (I say try, because I haven’t tried it myself), using 3/4 cup almond milk with 1 tbsp lemon juice in place of the milk & sour cream. It would be like making dairy free buttermilk. As long as you have the acidity of the lemon, it should replace the sour cream nicely. Hope this helps!
Sarah says
Okay, I will try replacing the yogurt with almond milk and lemon juice and let you know the results!
Sarah says
It turned out fantastic! I had actually made some changes, though. I was having a family of 11 over (plus there’s us four), and I decided to double the recipe and put it all in a 9×13″ glass baking dish. When I was letting my fruit thaw (it was frozen), it didn’t look like a whole lot; and when I finally put it in the bottom of the pan, it barely covered it. So next time I’m going to double (or triple) the amount of fruit.
Also, turning the 1/2 cup into 1 cup of jello seemed excessive. I actually didn’t have strawberry jello, but I had a bunch of unflavoured gelatin. So I used 1/4 of that, and 1/4 cup of sugar and sprinkled it on top of the fruit.
Then I used 1 1/2 cups of milk with 2 Tbsp of lemon juice (because everything is doubled), and baked the whole thing for 40 minutes. It turned out great!!! Thanks for an awesome recipe and the substitution idea! 🙂