Strawberry Rhubarb Upside Down Almond Cake

I made this cake to clear out the very ripe strawberries in our fridge and use up the last stalks of rhubarb. This is a gluten-free almond cake with strawberry and rhubarb and it is so delicious. It’s also healthy because it has fruit, coconut sugar (which is better for you than white sugar), and almond flour. I have to admit, the cake won’t win any beauty contests, but I have high regards for the taste.

This recipe comes from a combination of an almond cake recipe from Well Plated by Erin and my own mixture of fruit on the bottom. The most famous upside down cake is probably the colourful pineapple one, but I would choose this one over the pineapple one any day.

The rhubarb comes from our own garden, and the strawberries come from the local farmers’ market, so the flavours in the cake were really fresh and sweet. I know some people might not like the tartness of rhubarb, but there’s a reason everyone matches up rhubarb and strawberry! The combination is simply awesome.

• Servings: 10
• Time: 1 hr (Prep 20 mins)
• Difficulty: Easy
• Print

A yummy gluten-free cake with a delicious top of strawberries and rhubarb.
Adapted from: Almond Flour Cake with Lemon – Well Plated
Ingredients:
3 stalks of rhubarb, washed and sliced into small chunks
1/2 cup strawberries, washed and quartered
1/2 cup + 2 tbsp. coconut sugar
4 large eggs, separated into whites and yolks
1 tsp. vanilla extract
1/2 tsp. cream of tartar
1 1/2 cups almond flour
1 tsp. baking powder

Instructions:

1. Preheat oven to 175 °C (350 °F). Coat a 9-inch pie plate with coconut oil or butter. Add in the rhubarb and strawberries, mixing with 2 tbsp. coconut sugar.
2. In a large bowl, beat the egg whites on high-speed with 1/4 cup coconut sugar, vanilla extract and cream of tartar until soft peaks form. Reduce speed to low and add in the other 1/4 cup coconut sugar until the mixture is golden.
3. In another bowl, mix together the almond flour and baking powder. Stir in the egg yolks until a sticky mixture forms. Vigorously mix in 1/4 of the egg white mixture into the egg yolk mixture, then gently fold in the remaining 3/4.
4. Pour the thick batter over the fruit and bake in the oven for 30 to 40 minutes, or until a toothpick inserted comes out clean. Near the 20-minute mark, check if the top is too dark. If so, cover with aluminium foil and resume baking.
5. Once out of the oven, let sit for a minute until the juices have stopped bubbling, then invert onto a large serving plate immediately. I like to put the plate over the pie plate, then use gloves and flip the entire thing. You can scoop the fruit that has been stuck to the pie plate on top of the cake. Serve right away or store at room temperature for a few days.

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