Rhubarb yogurt upside down cake (gluten-free, dairy-free) – Modern family cook

Ingredients

• Rhubarb: 800 g of
• Sugar white: 50 g of
• Coconut oil: 1 tbsp of
• Coconut oil: 70 g of
• Sugar white: 130 g of
• Egg(s): 3
• All-purpose gluten-free flour: 180 g of
• Almond flour: 50 g of
• Baking powder: 1,5 tsp of
• Salt: 1/3 tsp of
• Soy yogurt: 115 g of