I love upside-down cake! It doesn’t matter too much what fruit you throw under the cake, I think it’s just a heavenly combo- moist, rich cake with a sweet and tangy fruit topping.
Keeping with the tradition of an annual rhubarb recipe (which wasn’t anything I set out to achievel, but has happened nonetheless- probably due to the nice little rhubarb patch we inherited when we bought this home) today I’m sharing what I feel was a really successful cake recipe.
If you don’t have rhubarb on hand or within access, you can really make this cake with any fruit on the bottom. Just decrease the amount of sweetener appropriately. Rhubarb is quite tart and requires a lot of sweetener. If you’re using pineapple, you’d need much less; if you use raspberries, you’d need a little less, for example.
3 cups chopped rhubarb
3 Tbsp. coconut oil
1/2 cup honey
1 cup brown rice flour
1 cup sorghum flour
1/4 cup almond meal
1 1/2 tsp. baking powder
1/2 tsp. sea salt
1 1/2 cup water
1/2 cup applesauce (amount in one snack cup)
1/2 cup honey
1/3 cup coconut oil
1/3 cup ground flax
opt: 1 tsp. vanilla extract
Put the first three ingredients (above line) in a 9 x 9 cake pan (no need to mix). Put pan into oven as it is preheating and you’re busy assembling the cake batter.
Combine the dry ingredients (middle section) in a large mixing bowl.
Whisk together the last ingredients (use warm water if you need to soften the coconut oil). Mix the wet ingredients into the dry. Remove cake pan from oven and gently mix honey, oil, rhubarb mixture. Evenly pour (or spoon) the cake batter over top. Return to oven (with hot mitts!) and bake at 350 degrees for 40-45 minutes.
Allow to cool for at least 15 minutes before attempting to slice and serve.
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