Gluten-Free Rhubarb Upside-Down Cake
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.
Recipe Summary test
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.