Strawberry-Rhubarb Upside-Down Cake
This is a gluten-free recipe. White flour can substitute for gluten-free flour.
INGREDIENTS
Bottom layer: 4 tablespoons butter or non-dairy substitute
¾ cup organic brown sugar
1/3 cup organic chopped almonds or hazelnuts
1 pint organic strawberries, topped and halved
3 cups rhubarb, sliced about
½-inch thick
Cake batter:
½ cup butter or nondairy substitute
1 cup organic sugar
2 large eggs ½ cup organic milk or apple juice
1 teaspoon gluten-free vanilla extract
1½ cups Bob’s Red Mill “One to One” gluten-free mix
2 teaspoons baking powder
½ teaspoon salt
INSTRUCTIONS
Preheat oven to 350 degrees. Butter or spray a 9-inch wide, 2-inch deep cake pan. Slice strawberries and rhubarb. In a small sauté pan or pot, melt together the butter and brown sugar, then pour into cake pan. Swirl in pan to spread evenly. Sprinkle almonds over top. Press in strawberry halves in concentric circles or any pattern that pleases your eye. Scatter rhubarb evenly over toppings.
Melt ½ cup butter in the pan or pot. Meanwhile stir together the flour, baking powder, sugar and salt in a medium bowl. Once combined in bowl, make a well in the center of dry ingredients before adding eggs, milk or juice, butter and vanilla. Stir together just until combined.
Spread batter over topping in cake pan. Smooth the top and bake at 350 degrees for about 45 minutes, or until tester comes out clean. Set on rack to cool for 5 minutes and then invert onto serving plate. Shake pan gently to loosen all the toppings (you can always lift any sticky bits out with a fork and place on the cake). Serve warm or allow to cool. Delicious with vanilla ice cream! This cake keeps well, covered loosely at room temperature, for several days.