Rhubarb yogurt upside down cake (gluten-free, dairy-free)

Name: Rhubarb yogurt upside down cake (gluten-free, dairy-free)
Yield: 8
Cuisine: Signature Cuisine
Ingredients: Rhubarb: 800 g of; Sugar white: 50 g of; Coconut oil: 1 tbsp of; Coconut oil: 70 g of; Sugar white: 130 g of; Egg(s): 3; All-purpose gluten-free flour: 180 g of; Almond flour: 50 g of; Baking powder: 1,5 tsp of; Salt: 1/3 tsp of; Soy yogurt: 115 g of

Features:

Cuisine:

Signature Cuisine

1 h 30 m
Serves 8
Medium

Ingredients

Filling:
800 g of Rhubarb
50 g of Sugar white
1 tbsp of Coconut oil
Dough:
70 g of Coconut oil
soften
130 g of Sugar white
3 Egg(s)
180 g of All-purpose gluten-free flour
50 g of Almond flour
1,5 tsp of Baking powder
1/3 tsp of Salt
115 g of Soy yogurt

Directions

Rhubarb — you could say it’s the first “spring fruit” you can bake pies with, although technically, it’s a herbaceous plant and a relative of buckwheat.
Its thick stalks have a tangy flavor with a subtle strawberry aroma. Rhubarb is quite popular in Austria and is used in both sweet and savory dishes.

Yesterday, my friends and I visited a local market, and I picked up some beautiful, super-fresh rhubarb. Today, we’re baking an upside-down cake.
A quick tip about rhubarb: try to choose dark reddish stalks. The deeper the color, the prettier your cake will be — a lovely bright pink. Cakes made with green rhubarb stalks taste just as good but don’t look as striking.

You can arrange the rhubarb at the bottom of the pan in many different ways. This time, I cut it into cubes and placed them in a checkerboard pattern. Whatever design you choose, make sure to pack the rhubarb pieces tightly together so the batter doesn’t seep through too much.

This recipe is for a 23 cm (9 inch) pan.

For this cake I use “All-purpose” white gluten-free flour mix.

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Steps

1 Done	Line the bottom and sides of a springform pan with parchment paper. Generously grease the bottom with coconut oil, then evenly sprinkle 50 g of sugar over it. Wash and dry the rhubarb stalks, and arrange them tightly, side by side, covering the entire bottom of the pan. It’s important that there are no gaps. Cut the remaining rhubarb (150–200 g) into 1 cm pieces — we’ll fold these into the batter.
2 Done	Preheat the oven to 180°C (356°F).
3 Done	In a bowl, mix together the flour, baking powder, almond flour, and salt.
4 Done	In a separate bowl, beat the softened (room temperature) coconut oil with sugar. Then, add the eggs one at a time, beating well after each addition. Make sure the eggs are at room temperature — otherwise the mixture may curdle.
5 Done	Now add half of the dry ingredients and mix until smooth. Add the yogurt, mix again, then add the remaining dry ingredients and stir until you have a thick, uniform batter. Gently fold in the rhubarb pieces.
6 Done	Spread the batter evenly over the rhubarb in the pan. During baking, the rhubarb juice may leak from the pan and burn, so it’s a good idea to place a sheet of parchment paper on a baking tray and set the cake pan on top of it. Bake for 60 minutes at 180°C (356°F). When ready, remove the cake from the oven and let it rest for 10–15 minutes (no longer). Then carefully invert it onto a serving plate so that the rhubarb is on top. Allow the cake to cool. You can serve it warm or at room temperature. Enjoy!