The perfect cake to salute Spring and early harvest of one of the first fruits (actually vegetables)! Rhubarb tartness, tangy ginger, and sweetness of dates all come together in this upside down cake. Big in flavor and really easy to prepare, makes it great for celebrations or weekday sweet tooth cravings.
upside down rhubarb cake
Course: DessertsIngredients
3 stalks rhubarb
2 tbsp sugar
1 inch ginger
cinnamon
1 lemon (juice + zest )
4 dates
2 tbsp flax meal
1 cup apple sauce
1/2 cup oat milk (or plant-based milk of your choice)
1/2 tsp vanilla extract
1 cup oat flour
1 cup almond flour
1/2 cup sorghum flour
1 tsp baking powder
1 tsp baking soda
Directions
- Pre-heat oven to 350 F.
- In a bowl mix together sliced rhubarb, sugar, grated ginger, cinnamon, and juice from the half lemon (zest the lemon before cutting in half – see next step). Set aside to marinate while you are prepping the rest of the cake.
- Add to a blender, lemon zest, juice from the half lemon, dates, flax meal, apple sauce, oat milk, and vanilla extract. Blend till smooth
- In a bowl, mix together flours, baking powder, and baking soda. Then add the blended mixture and gently fold with the flours. The batter should feel very light and fluffy.
- Spread evenly marinated rhubarb on the bottom of your baking pan (I used an 8 x 8 silicone pan). If you do not have a silicone pan, use parchment paper and/or grease the pan. Then scoop the batter on top and even it out.
- Bake for about 35 – 40 minutes. When ready (do the toothpick test), turn upside down from the pan onto a cooling rack. Let it rest for a few minutes or cool down completely before serving. Enjoy!
