Rhubarb yogurt upside down cake (gluten-free, dairy-free)
Discover how to create a visually stunning and tangy Rhubarb Upside-Down Cake, perfect for spring! Enjoy the vibrant pink color from dark reddish stalks in a delicious gluten-free treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at modernfamilycook.com.
Cooking tools:
- Springform pan
- Kitchen scale
- Hand mixer
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Whisk
- Measuring spoon
- Serving platter
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
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