This recipe is a major hit, always. If you want to use regular flour instead of the gluten-free, it will work very well. I did it that way for 30 years before we went gluten-free. Serve warm or at room temperature. I serve it with vanilla kefir from Grace Harbor Farms® on the top.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Notes:

I make my own gluten-free flour mix with one 24-ounce package each brown rice flour, white rice flour, sweet rice flour, and tapioca flour (I use the Bob's Red Mill (R) brand) and 2 1/2 tablespoons xanthan gum.

Substitute 1 can pineapple for the rhubarb if preferred.

Substitute kefir or milk for the yogurt if desired.

Nutrition Facts

371 calories; protein 4.9g 10% DV; carbohydrates 42.5g 14% DV; fat 21.9g 34% DV; cholesterol 44.5mg 15% DV; sodium 458.2mg 18% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/07/2016
Quite good..only thing I would do different is to add more rhubarb.. Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/07/2016
Quite good..only thing I would do different is to add more rhubarb.. Read More
(2)
Rating: 5 stars
06/04/2020
First, I can’t believe this recipe only received 2 comments. It is so easy and quick for a week night meal dessert and we really liked it. It was a hit. I used Pamela’s baking mix for the flour so did not need to add any extra baking soda. It turned out excellent. Used a combination of coconut palm sugar and a little monk fruit sugar for the one cup of sugar. It made the edges crunchy and caramelized and low glycemic too. Used 3 stalks of rhubarb. And 1 TBS vanilla. Thanks Read More
(1)
Rating: 5 stars
09/02/2019
My GF neighbour went nuts for this recipe. I doubled the amount of stalks (6), and even then I thought I could have used more; otherwise, no changes. Will definitely be making this again! Read More
(1)
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Rating: 4 stars
06/30/2020
I used regular flour, replacing about 1/4 c with white cornmeal. It added nice texture. I used 3 cups gooseberries (red and green) because I have found they are a nice substitute for rhubarb. I had actually been looking for a gooseberry recipe. The dough was too dry, so I used more yogurt whey. If I make it again I will add OJ concentrate. Not sure what a "large" cast iron pan size is so I used my 12" and it was perfect. Read More
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