Gluten Free Rhubarb Upside Down Cake Food

RHUBARB UPSIDE DOWN CAKE WITH STRAWBERRY & ALMOND SPONGE

Steps:

• Ahead of time, prepare your rhubarb by slicing lengthways (you may also want to consider how you wish to lay the rhubarb in the base of the cake pan and cut roughly to size).
• Place the rhubarb in a dish and sprinkle evenly with the brown sugar, turning to ensure all the rhubarb is coated. Leave to stand at room temperature for an hour, turning occasionally.
• Base-line a 9 inch/23 cm non-stick, spring-form cake tin (2″ deep) with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
• Arrange the rhubarb in the base of the cake tin (placing the most pink bits upside down so that they show when the cake is turned out) and spoon over the remaining sugar juice. Make sure that you place the cake tin onto a baking tray before baking as some of the juice may leak out.
• Weigh and mix together the flour, almonds, bicarbonate of soda, baking powder, xanthan gum, salt and strawberry powder (I weigh mine into an airtight container and shake vigorously to mix) and set aside.
• Cream the butter and caster sugar together with the vanilla extract (with an electric whisk) until light and fluffy.
• Add the eggs one at a time, beating thoroughly between each addition.
• Mix together the yoghurt and milk in a jug and then add to the bowl about a third at a time, alternating with adding the dry flour mix a third at a time, gently folding through between each addition until just mixed and even. Be careful not to over mix.
• Spoon the cake batter into the cake tin over the rhubarb and smooth the top with the back of the spoon.
• Bake the cake for 50 to 60 minutes until the top springs back to the touch and a skewer comes out clean. If towards the end of the bake you are worried that the cake may be getting a little dark, gently cover with a piece of foil (trying not to remove from the oven as you do so).
• Once baked, remove from the oven and leave to cool in the tin before turning out (upside down) onto a heat-proof plate (if you are opting to do the stage below, otherwise turn onto a serving plate).
• Optional : Lightly grill the rhubarb base of the cake to caramelise slightly (do not place the cake too close to the grill heat), keeping a close eye to ensure you do not burn.
• Transfer to a serving plate (if different) and serve 'naked', or with cream, custard or ice cream.

GLUTEN-FREE RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large cast iron skillet or Dutch oven over medium-low heat. Add sugar and rhubarb; cook until rhubarb is soft, 5 to 8 minutes. Remove from heat.
• Mix gluten-free flour, baking soda, and salt together in a large bowl. Add yogurt, coconut oil, egg, and vanilla extract; stir thoroughly until batter is combined.
• Drop cake batter over rhubarb mixture in the skillet. Spread it out gently until mostly smooth.
• Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes.
• Run a knife around the edges, place a plate on top and carefully invert cake onto the plate.

BERRY UPSIDE DOWN CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 375°F
• Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
• Sprinkle with 1 cup white sugar.
• In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
• In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
• Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
• Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
• Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
• Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

GLUTEN-FREE RHUBARB BARS

Steps:

• Preheat oven to 375°. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin., For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake until lightly browned, 35-40 minutes. Cool on a wire rack. Cut into bars.