Description
What could be better than putting strawberries and rhubarb together in a cake? An Upside Down Cake, where the rhubarb and strawberries blend together to become a sweet and juicy cake topping made right in a single cake pan. A Strawberry Rhubarb Upside Down Cake!!!
Ingredients
For the Cake
- 1 stick (8 tablespoons) plant based margarine
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon strawberry extract (optional)
- 3 large eggs
- 3 cups flour (gluten free with xanthan gum)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups unsweetened almond milk
For the Topping
- 1/2 cup granulated sugar
- 1 pound strawberries, tops removed, cut into 1/4’s
- 2 large stalks rhubarb (around 1/2 pound), sliced in half lengthwise, then cut into 1/2-inch slices (around 2 cups)
- 4 tablespoons plant based margarine, melted then cooled
Instructions
For the Cake
- Preheat the oven to 350°F.
- Spray a 10-inch (leakproof) springform pan with non-stick spray, then line it with a parchment circle. If you’re unsure as to whether your springform pan is leakproof, wrap the bottom of the outside of the pan with heavy duty foil
- Line a baking pan with foil. Set aside.
- In a large mixing bowl, cream together the margarine, sugar and extracts. Add the eggs and mix using medium speed until completely blended, scraping down the sides and bottom.
- Add the flour, baking powder, baking soda, salt and almond milk. Mix using medium speed until smooth.
For the Topping
- In a large bowl, toss the strawberries and rhubarb with the sugar.
- Pour the melted margarine into the bottom of the pan, rotating the pan to evenly distribute.
- Spread the strawberries and rhubarb over the margarine.
To Finish
- Pour the batter over the strawberries and the rhubarb, using a spatula to even out the top.
- Bake for 60 minutes. A toothpick should come out cleanly after this time.
- Remove the cake from the oven, and allow it to cool completely.
- When cool, run a metal spatula or knife around the edge of the cake.
- Place a cake plate or board over the top of the pan. Quickly invert the cake onto the plate.
- Release the springform pan latch and carefully remove the sides of the pan from the cake.
- Lift the bottom of the springform pan off of the cake, then very slowly remove the parchment paper.
- Store in the refrigerator until ready to serve.
Equipment
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Country Crock Plant Butter with Avocado Oil Sticks
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Reynolds Kitchens Parchment Paper Roll
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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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If you use a 9-inch springform pan, increase the baking time to 75 minutes.
If you don’t have a springform pan, you can use a 10-inch round pan.
For a sweeter topping use 3/4 cup granulated sugar tossed with the strawberries and rhubarb instead of 1/2 cup.
If you end up using a 9-inch round traditional cake pan, you may need to bake the cake up to 90 minutes. Test the cake with a toothpick. If it comes out relatively clean then the cake is done. Make sure to put a pan lined with foil underneath the cake as the liquid will definitely overflow onto the pan.
Nutrition
- Serving Size:
- Calories: 339
- Sugar: 18.8 g
- Sodium: 363.4 mg
- Fat: 12.8 g
- Saturated Fat: 5.4 g
- Carbohydrates: 51.6 g
- Fiber: 2.1 g
- Protein: 4.3 g
- Cholesterol: 46.5 mg
Keywords: Strawberry, Rhubarb, Gluten Free, Cake, Dairy Free, Gluten Free Recipe, 'Upside Down Cake
