Rhubarb Upside-Down Yogurt Cake

gks_rhubarb_upsidedown_cake_1

Sun is shining and birds are chirping from a tree outside our window. It might just be the ultimate day for a summer cake. We created this one for our youtube channel and never intended to post it here, but it was just too pretty not to. This is an upside-down yogurt and almond cake with rose shaped rhubarbs on top that are drizzled with a rhubarb and ginger syrup. The cake is gluten free and the addition of yogurt makes its consistency somewhat similar to a cheesecake. All in all it’s a gorgeous cake for summer gatherings. If you are not fond of rhubarbs or if they are out of season, you can try replacing them with other types of fruit. Plums, apples or even pineapple would work great. Check out the video below to see how it’s done. And if you don’t want to miss out on any of our videos, make sure to subscribe to our channel.

In other news, we have just heard that an advance copy of our new book Green Kitchen Travels is on its way to us, so expect a sneak peek soon. We can hardly wait. Have a great weekend everyone!

gks_rhubarb_upsidedown_cake_2

Rhubarb & Almond Upside-Down Yogurt Cake
Serves 8

4-5 stalks (1 lb / 450 g) fresh thin rhubarb
4 tbsp honey
2/3 cup water
½ inch / 1 ½ cm knob fresh ginger, grated
1 vanilla pod, seeds scraped

2 cups / 500 ml / 200 g almond flour
½ cup / 125 ml / 75 g buckwheat flour
1 tsp baking powder

2-3 tbsp poppy seeds

1/2 tsp sea salt

100 g butter
1/2 cup / 125 ml honey or maple syrup

2 organic lemons, zest
3 eggs, separated
1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt)

Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly caramelized but still intact. Pick up the rhubarb pieces to cool off and save the syrup for later (you can strain the syrup if you prefer, we didn’t). If the syrup is too thin, you can let it reduce over heat for a few minutes more. If you want more syrup, you can add some extra water and honey and let it slowly cook for a few minutes more.

Combine almond flour, buckwheat flour, baking powder, poppy seeds and sea salt in a small bowl and set aside. Place butter, honey and lemon zest in a medium size bowl and use an electric mixer to beat until creamy. Add egg yolks and continue to beat for another minute. Add the flour mixture and fold everything together.

Clean the whisking blades and beat egg whites in a separate bowl until soft peaks form. Slowly fold the egg whites and the yogurt into the cake mixture.

Put a baking sheet inside an 8 inch / 22 cm spring form cake pan. Arrange the rhubarb in a tight rose shaped pattern on the bottom of the pan. It will look extra beautiful if you place them in color order – with the dark red pieces furthest out and the light green ones towards the center. Carefully cover the rhubarb with cake batter. Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through. Remove from oven and let cool for at least 30 minutes before turning it upside-down on a serving platter and removing the sides. Drizzle the rhubarb syrup on top before serving.

90 Comments

  • Such a gorgeous cake and I love the video!
  • This is absolutely stunning!! Such an awesome idea for rhubarb!
  • majo
    I can t find rhubarb in my country. Any substitute for this recipe? Thanks!
  • Michelle
    I just have to veganize this beautiful cake! Any suggestions?
  • So vividly colorful. I love the pattern in which you arranged the rhubarb, also leaving such great texture for each and every bite!
  • Now I am just in the mood for baking... Beauuuutiful cake!
  • Emma
    Oh my, I love the sound of this cake, rhubarb is one of my favourite tastes, everything you make is sublime. Will be making the cake tomorrow. Really love the you tube videos too. xo
  • I love rhubarb! Your videos are beautifully produced and are a joy to watch. I can't wait for your coookbook! http://www.youtube.com/sparklesandsuch26
  • Anna W
    This looks so amazing. Can't wait to get my sling off operated shoulder so I can try this out. Do you think using quark instead of yogurt would work? Xx
  • Janna
    You guys are such an inspiration to me! I wrote an email and id love if you would respond! This recipe is just gorgeous and I might try it with coconut yogurt! Everything you make is just divine!
  • Emily
    What a piece of art! Just gorgeous!
  • I just loooooove your videos! Thank you so much for this beautiful inspiration!
  • I cannot wait for your new cookbook to come out. This cake is so unique - I was drooling over it when I saw it on youtube the other day. Looking forward to trying it!
  • Hello! I think this cake looks amazing, I really feel I need to make it, otherwise the world will fall apart... :))) I can't wait to see your next book, I'm sure it will be just as beautiful (if not even more) than your first! Have a lovely summer weekend x
  • Can you believe it? I never had rhubarb until literally 2 years ago and my life had transformed haha. It not a widely used indian fruit by any means and so growing up it was never around. I'm excited to try this dish though! x
  • This really is a stunning cake and such a wonderful video too; thank you so much for sharing!

Leave a comment