round cake pan 8 inch non-stick
Buy Now →Gluten-Free Rhubarb Upside-Down Cake
A delightful gluten-free cake featuring tart rhubarb beneath a fluffy layer, perfect for spring gatherings and nostalgic moments.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup all-purpose flour (certified gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a round cake pan.
- Mix the chopped rhubarb with 1/2 cup of sugar.
- Place the rhubarb mixture at the bottom of the prepared cake pan.
- Combine the melted butter, remaining sugar, flour, baking powder, salt, milk, vanilla extract, and egg in another bowl.
- Mix until well combined.
- Pour the batter over the rhubarb in the pan.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes.
- Carefully flip the cake onto a serving plate.
- Serve warm or at room temperature.
Notes
Ensure all ingredients are certified gluten-free to avoid cross-contamination. For best results, let the cake rest a few minutes to develop its flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://www.glutenfreez.com/rhubarb-upside-down-cake/