Strawberry-Rhubarb Upside Down Cake, Paleo and Grain-free

This humble cake doesn’t look like anything special, but it will blow you away with tantalizing flavor and simple preparation. A great summer dessert for picnics and gatherings, everybody loves fresh rhubarb with strawberries. To make it, put the strawberry-rhubarb mixture into a pan, spread the cake batter on top, and bake. The simple yellow cake is Paleo, grain-free, and gluten-free, with a rich and sumptuous taste that infuses with strawberry-rhubarb flavors while baking. Yum yum! If you’re going to flip this before serving, I suggest you line the pan with greased parchment paper so it doesn’t stick or fall apart. Feel free to make it in other sizes, such as a 10″ round pan, a spring form pan, or even a large skillet. I served it with Instant Coconut Whipped Cream – Delicious! You can store leftovers in the refrigerator for 3 days or freeze up to 3 months. Yield: One 9 x 13 pan, or a 10″ round cake. Serves 8 – 12 persons.

Mix together the strawberry-rhubarb mixture.

Spread the cake batter over the strawberry – rhubarb mixture and bake. That’s it!

Paleo Strawberry Rhubarb Upside Down Cake

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Ingredients

    Strawberry-Rhubarb Mixture:
  • 3 tablespoons coconut oil
  • 2 cups rhubarb, trimmed & cut
  • 2 cups strawberries, trimmed and sliced
  • 2/3 cup sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoons PureLo Lo Han by Swanson, or 1/2 cup raw honey, or your favorite sweetener.
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons grated ginger root
  • Cake:
  • 2 cups almond meal
  • 1/2 teaspoon baking soda
  • 1/4 heaping teaspoon unprocessed salt
  • 1/4 teaspoon ground nutmeg
  • Coconut butter - 1/2 cup if soft, 113 grams if hard. (If mixing by hand, soften in a warm oven)
  • 4 large eggs, at room temperature
  • 1 tablespoon lemon juice
  • Finely grated zest of 1 orange
  • 1/4 cup orange juice, or fruit juice, or alt milk, or water
  • 1 tablespoon vanilla
  • 1/2 cup sweetener to taste same as above.
  • 2 teaspoons apple cider vinegar

Instructions

    Strawberry-Rhubarb Mixture:
  1. Preheat oven to 350°F. Get out a 9 x 13-inch pan, or a 10” round pan, a 10” skillet or springform pan. Line the pan with parchment paper that comes up the sides like handles. I fastened it with photo clips but that’s not required. Grease the paper generously with 3 tablespoons coconut oil.
  2. Toss the rhubarb, strawberries, sweetener, cinnamon, and ginger in a mixing bowl. Pour them into the prepared pan and spread flat.
  3. Cake:
  4. In a food processor or mixing bowl, add almond meal, baking soda, salt, and nutmeg. Mix well. Add the coconut butter and mix to a thick paste.
  5. Add to the mixture: eggs, lemon juice, orange zest, orange juice, vanilla, sweetener, and vinegar. Mix well. This begins the rising action. Process very briefly and pour over the fruit in the pan. Spread flat.
  6. Bake immediately for 42 to 45 minutes, or until a wooden toothpick comes out clean. Cool in the pan 1/2 hour. This is delicious warm, however it will more easily after chilling.