Rhubarb Upside Down Cake

One thing is clear: readers of the blogosphere like cake. Readers of the blogophere really like cake. While people generally start looking for pork recipes when they find themselves with a hunk of pork, or start looking for chicken recipes when asked, "Moooom, what's for dinner?", it seems cake is a timeless topic that people want to read about all day long. My last cake recipe, which was a for a fudge-y Semi-sweet Flourless Chocolate Cake,  hit Pinterest and was suddenly finding all sorts of new readers, at all hours of day. Round the clock, omeone, somewhere, wanted cake. 

Which, you know, is totally understandable. It is cake, after all. And even though I don't eat cake that often, I certainly know what it's like to gawk at pictures of cake for hours on end. 

When coconut flour and rhubarb simultaneously go on sale, it's best to take it as a sign and buy them. Obviously it was meant to be. And let me just say this, after all of the eating has pasted: tart strawberry rhubarb and sweet vanilla cake are definitely meant to be. 

What's more, this dessert packs quite a bit of nutrients! The recipe uses coconut flour, which offers a nice crumb, but also is high in fiber (making it very satiating!) and relatively low in carbohydrates, so your blood sugar will just keep on rolling the way it should. And while most rhubarb pies are packed with added sugar (rhubarb isn't all that sweet), this one is sweetened with strawberries. 

This all means we can have seconds, right? 

Rhubarb Upside Down Cake

Yield: one small cake - see asterisk (*) below for info on pan size.

For the Rhubarb: 

2-3 stalks rhubarb, peeled

1/2 cup strawberries, pureed

For the Cake:

2 eggs

6 tablespoons coconut milk

2 tablespoons honey

1/4 teaspoon vanilla

1/8 teaspoon salt

1/4 teaspoon baking soda

1/4 cup coconut flour

 

1. Grease a springform cake pan. Using a sharp knife, cut the rhubarb into pieces so that they fit in one, even layer on the bottom of your cake pan. One by one, peel the thick outer layer off of the rhubarb stalks, and then place them back in the pan.

2. Puree the strawberries, and pour the puree over the rhubarb, spreading it with a spatula into all of the nooks. 

3. Preheat the oven to 350°F. 

4. Make the cake batter: Whisk the eggs, coconut milk, honey and vanilla together. In a separate bowl, whisk together the remaining ingredients. Fold the dry ingredients into the wet. Continue to mix until the batter is smooth. Pour the batter over the rhubarb in the pan.

5. Bake for 25-35 minutes, until a the top of the cake is golden and puffy, and a toothpick inserted into the middle comes out clean. Allow the cake to cool at least 10 minutes before flipping over onto a serving dish. 

 

*Remember when I said I tend to collect odd-sized baking pans? I'm still doing that. For this recipe, I used a cute little 6-inch cake pan. Feel free to use a 9-inch cake pan and double the recipe.

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