Just when I had used up my rhubarb from my own garden, my auntie kindly sent a bundle of rhubarb to me from her garden! I was excited to bake with rhubarb again- especially so I could send a treat back to her! I settled on a rhubarb upside down cake because I love the idea of the sweet caramelization that goes on, and how pretty it looks when you flip the cake out of the pan!
I adapted this recipe from Fragrant Vanilla Cake. I would have used coconut sugar instead of organic unrefined sugar, but unfortunately I’m all out! If you are vegan, of course you could use agave syrup or even brown rice syrup instead of honey.
I still have a bit of rhubarb left as the stalks from my auntie are much thicker than my homegrown ones! I should be able to make one more rhubarb recipe…and I think I have just the one! Stay tuned if you like sipping pretty summer lemonades or cocktails 😉
Rhubarb Upside Down Cake
By Koko, May 26, 2012
A moist whole wheat cake oozing with the tart yet sweet flavours of rhubarb and honey. Serve with a dollop of cream, frozen yogurt, ice cream, or cashew cream. Makes 1 9-inch round cake.
Organic unrefined sugar – 1/2 cup
Coconut oil – 1/2 cup
Raw honey – 1 Tbsp
Rhubarb – 2 cups, chopped
Whole wheat pastry flour – 1 3/4 cup
Sea salt – 1 tsp
Baking soda – 1 tsp
Organic unrefined sugar – 1 cup
Coconut oil – 1/2 cup
Coconut milk or almond milk – 1 cup
Vanilla paste – 1 tsp
Lemon juice – 1 Tbsp
Preheat the oven to 375 degrees and position rack in center of oven. Spray one nine-inch-diameter cake pan with nonstick spray (I used a springform lined with parchment). Place 1 tbsp coconut oil into the bottom of the pan, and swirl to coat the bottom. Sprinkle with 1/2 cup sugar. Toss rhubarb with 1 Tbsp agave nectar, and spread out into the bottom of the pan and set aside. Whisk flour, baking soda, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, and vanilla extract, together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Pour cake batter over rhubarb in the pan, and bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cake for about 5 minutes in pan then place a plate on top, hold firmly and flip over to unmold. Let cool slightly before serving.