Rhubarb Upside Down Cake

Happy spring! I received a gift of rhubarb from a coworker last week, and I had been saving this rhubarb upside down cake recipe from Cooking Light, so I decided to modify the recipe to be gluten-free and dairy free. It turned out delicious!

Rhubarb Upside Down Cake

Ingredients:

Topping:

1 lb rhubarb stalks, trimmed and cut to 4 inches
1/2 cup sugar
2 tsp cornstarch
1/4 cup Earth Balance (or other non-dairy butter)
1/4 cup brown sugar, packed
2 tsp chopped fresh thyme
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp salt

Cake

7.25 ounces gluten-free all-purpose flour
2 tsp Pamela’s baking binder (this is an alternative to xanthan or guar gum, but you could use those instead too)
1 1/4 tsp baking powder
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp salt
3/4 cup sugar
2/3 cup mayo (we use the brand Just Mayo, which is egg free)
2 Tbsp Earth Balance, softened (or other non-dairy butter)
3 eggs
1/2 – 1 tsp lemon juice (or 1 tsp orange zest)
1 tsp or less vanilla extract
2/3 cup vegan sour cream (we used Tofutti)

Directions

Preheat oven to 350 degrees F. Prepare a 9-inch cake pan by coating with canola oil or cooking spray. Combine rhubarb, 1/2 cup sugar, and cornstarch in a bowl, toss or mix to coat and set aside.

Combine 1/4 cup Earth Balance, brown sugar, thyme, 1/2 tsp ginger, 1/2 tsp cardamom, and 1/4 tsp salt in a small saucepan and cook over medium, stirring, until butter is melted. Pour mixture into prepared pan evenly.

Mix together flour, binder, baking powder, 1/2 tsp ginger, 1/2 tsp cardamom, and 1/2 tsp salt and set aside.

In the bowl of a stand mixer, add 3/4 cup sugar, mayo, and 2 Tbsp Earth Balance. Using a paddle attachment, beat on medium speed until well incorporated and smooth (about 3-4 min). Add eggs one at a time, beating after each addition, then beat in lemon juice (or zest) and vanilla extract until just combined.

Add flour mixture and sour cream to the bowl of the mixer, alternating between, starting and ending with the flour. Beat until just combined after each addition.

Arrange rhubarb pieces in a single layer on the bottom of the pan. This may be more difficult than it first seems, but feel free to cut the rhubarb to a shorter size to make the pieces fit. If you have extra rhubarb, chop it into smaller pieces, mix with a bit more chopped thyme, and save as a topping for the cake.

Pour batter on top of rhubarb, smooth out, and then drop the pan gently a couple times on the counter to remove air bubbles. Bake for 55 minutes to an hour, until a toothpick comes out clean (beware the bubbling over! Place a sheet pan on a lower rack to catch any spills while baking).

Cool pan on a wire rack for 20 minutes. Run a knife around the pan edge to loosen cake, then place a serving plate on top of the pan and flip over. Let stand until the cake releases from the pan.

Serve cake with non-dairy yogurt and any extra rhubarb coated in sugar.

Rhubarb Upside Down Cake

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