Gluten Free Strawberry Rhubarb Upside Down Cake

There’s something magical about the way the sweet and tart flavors meld together in a Gluten Free Strawberry Rhubarb Upside Down Cake. I can still remember the first time I tried this delightful treat at a summer picnic. The sun was shining, and there was laughter in the air as everyone eagerly served themselves generous slices of cake. As soon as I took my first bite, I was hooked. The luscious layers of juicy strawberries and tangy rhubarb on top of a tender, moist cake instantly transported me to a place of sheer bliss. Now, I make it for family gatherings, and it never fails to impress. It’s the perfect dessert for those warm days when you want something light, fresh, and utterly delicious.

Ingredients to Make Gluten Free Strawberry Rhubarb Upside Down Cake

Gathering the right ingredients is key to bringing the Gluten Free Strawberry Rhubarb Upside Down Cake to life. Each ingredient plays a vital role in creating the delightful flavors and textures that make this cake truly special. The combination of fresh fruits and gluten-free flours works beautifully, ensuring that every bite is delicious and satisfying.

• 1 large stalk rhubarb (about 1.5 cups, chopped) – This tart vegetable is the star of the cake, providing a delightful contrast to the sweet fruit.
• 1.5 cups ripe strawberries (sliced) – Sweet and juicy, these berries add a burst of flavor and color.
• 1 cup corn flour – This flour adds a unique texture and flavor to the cake.
• 1 cup brown rice flour – A gluten-free alternative that contributes to the cake’s structure.
• ½ cup gluten-free all-purpose flour – This blend helps achieve a fluffy and light cake.
• 1 tablespoon baking powder – Essential for leavening, ensuring the cake rises perfectly.
• ½ teaspoon ground ginger – Adds a warm, spicy note that complements the fruit.
• ½ cup + 1 tablespoon coconut sugar – This natural sweetener offers a subtle caramel flavor.
• Zest of 2 lemons – The zest brings a bright, citrusy freshness to the cake.
• 1 tablespoon lemon juice – Enhances the flavors of the fruit and adds acidity.
• 2 eggs – Acts as a binder and provides richness.
• 1 cup full-fat canned coconut milk – Adds moisture and a creamy texture to the cake.
• ⅓ cup olive oil – Contributes to the cake’s moisture and richness.

How to Cook Gluten Free Strawberry Rhubarb Upside Down Cake

Making this cake is a delightful experience that fills your kitchen with wonderful aromas. Each step is simple and enjoyable, leading you to a scrumptious dessert that’s perfect for any occasion. Let’s dive into the process!

1. Preheat your oven to 350 degrees Fahrenheit. This step is crucial to ensure the cake bakes evenly and rises beautifully.
2. Prepare an 8-inch round cake pan by lightly oiling it or lining it with parchment paper. This will prevent the cake from sticking and make for easy removal.
3. In a large mixing bowl, combine corn flour, brown rice flour, gluten-free all-purpose flour, baking powder, and ground ginger to create your dry mixture. Whisk them together until well combined, ensuring there are no clumps.
4. In a separate small bowl, mix the lemon zest and ½ cup of the coconut sugar together. This process releases the fragrant oils from the zest, enhancing the cake’s flavor.
5. Once the mixture is fragrant, whisk in the lemon juice, eggs, coconut milk, and olive oil to create your wet mixture. Blend everything together until smooth.
6. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix, which can make the cake dense.
7. Pour the batter into the prepared cake pan. It should be thick and spread nicely. Next, sprinkle the chopped rhubarb and sliced strawberries on top, pressing them lightly into the batter for an even distribution.
8. Sprinkle 1 tablespoon of coconut sugar over the top of the cake. This will create a delicious caramelized crust as it bakes.
9. Bake in the preheated oven for about 50 to 60 minutes. Start checking at 50 minutes; the cake is done when a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for a bit before turning it out onto a cutting board. Slice into wedges and enjoy the delightful flavors of your Gluten Free Strawberry Rhubarb Upside Down Cake. Any leftovers can be refrigerated in a sealable container or bag.

Helpful Notes about Gluten Free Strawberry Rhubarb Upside Down Cake

Here are some helpful notes to consider when making your Gluten Free Strawberry Rhubarb Upside Down Cake. These tips will help you achieve the best results.

• Storage: Store leftover cake in an airtight container in the refrigerator to maintain freshness.
• Freezing: You can freeze slices of this cake. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
• Pairing: Serve with a dollop of whipped coconut cream or a scoop of dairy-free ice cream for a delightful treat.
• Variations: Feel free to experiment with different fruits like peaches or blueberries based on what’s in season.
• Serving Suggestions: This cake is perfect for brunch, dessert, or even a light snack with tea.

Perfect Pairings for Gluten Free Strawberry Rhubarb Upside Down Cake

This Gluten Free Strawberry Rhubarb Upside Down Cake pairs wonderfully with a variety of accompaniments that can elevate your dining experience. Here are some ideas:

• Light Whipped Topping: A light whipped topping complements the cake’s flavors, adding a creamy texture.
• Tea Pairing: Enjoy a slice with a cup of herbal or green tea for a refreshing afternoon treat.
• Seasonal Salads: Serve alongside a fresh, seasonal salad to create a balanced meal.
• Brunch Delight: This cake makes for a perfect addition to a brunch spread, paired with fresh fruit and yogurt.
• Picnic Treat: Cut into slices and pack for a delightful picnic dessert.

FAQ

Conclusion

The Gluten Free Strawberry Rhubarb Upside Down Cake is not just a dessert; it’s a celebration of fresh flavors and healthy ingredients. Each bite brings together the sweetness of strawberries and the tartness of rhubarb, creating a harmonious balance that everyone will love. I encourage you to try making it for your next gathering or even just a cozy night in. Trust me, once you taste it, you’ll want to make it time and time again!

Gluten Free Strawberry Rhubarb Upside Down Cake

Craving something sweet and tangy? This Gluten Free Strawberry Rhubarb Upside Down Cake is the ultimate dessert, pairing juicy fruits with a moist, flavorful cake. Perfect for any occasion, it's a healthier treat that everyone will love. Make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups Rhubarb Large stalk, chopped
• 1.5 cups Strawberries Ripe, sliced
• 1 cup Corn Flour
• 1 cup Brown Rice Flour
• ½ cup Gluten-Free All-Purpose Flour
• 1 tablespoon Baking Powder
• ½ teaspoon Ground Ginger
• ½ cup Coconut Sugar
• 1 tablespoon Coconut Sugar For topping
• Zest of 2 Lemons
• 1 tablespoon Lemon Juice
• 2 Eggs
• 1 cup Full-Fat Canned Coconut Milk Full-fat
• ⅓ cup Olive Oil

Equipment

• 8-inch Springform Cake Pan

Method

 

1. Preheat your oven to 350 degrees Fahrenheit.
2. Prepare an 8-inch round cake pan by lightly oiling it or lining it with parchment paper.
3. In a large mixing bowl, combine corn flour, brown rice flour, gluten-free all-purpose flour, baking powder, and ground ginger to create your dry mixture.
4. In a separate small bowl, mix the lemon zest and ½ cup of the coconut sugar together.
5. Whisk in the lemon juice, eggs, coconut milk, and olive oil to create the wet mixture.
6. Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined.
7. Pour the batter into the prepared cake pan, sprinkle the chopped rhubarb and sliced strawberries on top, and press them lightly into the batter.
8. Sprinkle 1 tablespoon of coconut sugar over the top of the cake.
9. Bake in the preheated oven for about 50 to 60 minutes, checking for doneness with a toothpick.
10. Allow the cake to cool before turning it out onto a cutting board. Slice into wedges and enjoy.

Notes

• Storage: Store leftover cake in an airtight container in the refrigerator to maintain freshness.
• Freezing: You can freeze slices of this cake. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
• Pairing: Serve with a dollop of whipped coconut cream or a scoop of dairy-free ice cream for a delightful treat.
• Variations: Feel free to experiment with different fruits like peaches or blueberries based on what’s in season.
• Serving Suggestions: This cake is perfect for brunch, dessert, or even a light snack with tea.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!