Rhubarb Cake Recipe
This upside-down Rhubarb Cake is baked in a cast iron skillet. It's gluten-free and grain-free, made with Almond Flour. Deliciously addictive and perfect for Spring.
How to Make the Best Rhubarb Cake
This gorgeous upside-down rhubarb cake celebrates springtime’s favorite tart stalk in the most delicious way possible. Baked in a cast iron skillet, the rhubarb caramelizes on the bottom while a light, airy almond flour cake rises above. When you flip it onto your serving platter, you’re rewarded with a stunning ruby-topped dessert that’s as beautiful as it is delicious.
What makes this recipe special is its naturally gluten-free and grain-free composition. The almond flour creates a tender, moist crumb with a subtle nutty flavor that complements the tangy rhubarb perfectly. A touch of cardamom and lemon zest adds aromatic warmth, while the reserved rhubarb syrup gives you the option to add extra sweetness and that gorgeous glossy finish.
This is the kind of dessert that actually improves overnight as the flavors meld together, making it an ideal make-ahead treat for spring gatherings. Serve it with a scoop of vanilla ice cream for an indulgent finish, or enjoy it on its own with a cup of afternoon tea.
Rhubarb Cake
This upside-down Rhubarb Cake is baked in a cast iron skillet. It's gluten-free and grain-free, made with Almond Flour. Deliciously addictive and perfect for Spring.
Ingredients
Rhubarb Topping
Almond Flour Cake
For Serving
Instructions
Prepare the Rhubarb
- Preheat oven to 375°F.
- Over medium heat, melt butter in a 9-inch cast iron skillet and brush the sides with it. Add rhubarb, ¾ cup sugar, lemon juice, vanilla, and pinch of salt. Stir for 2 minutes, just until combined and sugar has dissolved. Turn heat off—do not continue to cook rhubarb.
- Drain off half of the syrup and set aside for later.
Make the Batter
- In a medium bowl, whisk egg yolks with lemon zest, cardamom, and ¼ cup sugar until creamy and sugar has dissolved. Set aside.
- In a small bowl, whisk almond flour, pinch of salt, and baking powder until combined. Add flour mixture to egg mixture and stir to incorporate. The batter will be very thick at this point.
- In a stand mixer, whip egg whites on medium-high speed. Once you see bubbles, add a pinch of salt and a teaspoon of vinegar. Whip until soft peaks form, then add remaining ¼ cup sugar a little at a time, whipping until medium-stiff peaks form.
- Turn speed down to medium-low and begin spooning the flour/egg mixture, a heaping spoonful at a time, into the egg whites until fully combined, scraping down sides as necessary.
Bake and Serve
- Arrange the rhubarb evenly on the bottom of the skillet, remembering this will be the top of the dessert. Pour batter over the rhubarb.
- Bake for 30-40 minutes. At 30 minutes, check for doneness by inserting a toothpick into the middle of the cake. If it comes out clean, it is done.
- Remove from oven and let stand 5 minutes. Run a knife along the edges. Place a cake platter over the skillet and invert, gently tapping the bottom so it releases.
- Let stand 10 minutes. Poke holes in outer edges of the cake and drizzle with reserved rhubarb syrup if desired.
- Serve with vanilla ice cream or on its own. The cake is especially good the next day.
Notes
- Use red rhubarb pieces for the most beautiful presentation.
- Make sure eggs are at room temperature for the best volume when whipping the whites.
- Have your serving platter ready before the cake comes out of the oven—you'll need to flip it while warm.
- This cake is naturally gluten-free and grain-free thanks to the almond flour base.
