This Easy Rhubarb Upside-Down Cake is AIP, paleo and vegan and so delicious. Tangy rhubarb is tossed in maple sugar to complement a soft and light cake spiced with ginger, cinnamon and lemon.
This beautiful upside-down cake is super simple and light and makes great use of in-season rhubarb! The rhubarb is nicely complemented by the maple sugar and spices in the cake.
Here are the key ingredients in this cake:
- fresh rhubarb – if you’re in a pinch you you can use frozen chopped rhubarb, but you want to make sure it’s fully defrosted before baking with it so that it doesn’t sprout too much water
- maple sugar or coconut sugar – Maple sugar is lighter in color and taste and I prefer it in this recipe, but both work well here
- cassava flour, coconut flour and tapioca starch – This is the flour combination that I’ve found to work best here and I don’t recommend any substitutions. I used Bob’s Red Mill flours in this recipe.
- pure vanilla extract, lemon zest, cinnamon and ginger – this combination provides the cake with a beautiful flavor that complements the rhubarb
- palm shortening – I do not recommend you substitute this ingredient which is essential here for texture. Oil won’t yield the same results!
- coconut milk – you’ll want to make sure it’s additive free and full fat to contribute to the cake’s texture.
- applesauce – ensure it’s unsweetened and the ingredients are AIP compliant.
- apple cider vinegar – this helps give the cake nice airy and light texture!
How to make this Easy Rhubarb Upside-Down Cake:
- Begin by washing and trimming your rhubarb stalks and chop into 1-inch pieces. Rhubarb leaves are poisonous so you’ll want to ensure those are removed.
- In a large bowl, combine rhubarb with maple or coconut sugar and tapioca starch and allow to sit while you make the cake batter
- Combine the palm shortening, coconut milk, applesauce, vanilla extract and maple syrup in a stand mixer or by hand.
- In a separate bowl combine cassava flour, coconut flour, tapioca starch, salt, baking soda, cinnamon and ginger. Add the dry ingredients to the wet ingredients and then fold in the lemon zest and apple cider vinegar.
- Line a springform pan with a piece of parchment paper. Scatter or evenly distribute the sugar-coated rhubarb onto the parchment paper.
- Pour the batter on top the rhubarb pieces and smooth with a spatula
- Bake in a preheated oven at 375 for 25 minutes.
What should I serve with this cake?
This cake is amazing as is, but you can also serve with a dairy-free AIP ice cream like this No-Churn Strawberry Basil Ice Cream. Strawberry and rhubarb are truly meant to be so this is a wonderful pairing. This cake would also be delicious with some whipped coconut cream.
How do I store this cake?
If your household is anything like mine, there won’t be many leftovers to store but you can store the cake in the fridge for 2-3 days.
Can I replace the palm shortening?
As noted above, the shortening in this recipe is key to the light and soft texture of the cake. Oil won’t work the same way here and I do not recommend substituting the shortening in this recipe.
Looking for more AIP cake recipes? You might also enjoy:
If you try this Easy Rhubarb Upside-Down Cake, I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.Print