Rhubarb Upside-Down Yogurt Cake


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!


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.


  • I like this cool combo. My mom used to make something similar. It reminds me of summers spent eating delicious stuff whipped up by my mom.
  • helena
    Hey! Just made the cake this morning and it really does taste and have a light texture to cheesecake. I'm impressed! Changed things up and switched the rhubarb for strawberries. I made the cake as is and poured the batter in a 8inch square bake pan. Then I scattered sliced strawberries (dressed in maple syrup and coconut oil) all over the top along with some chopped hazelnuts.
  • Well not only the sun is shining but this cake seems to be shining with a convincing smile :) If not full, I can certainly have half of this cake in one go. I am in love with Yogurt Cakes and this one is pretty awesome. Thanks for sharing inspiration and awesomeness..!
  • This reminds me of something I used to eat all the time. I've completely forgotten to cook something with rhubarb in it. It's been ages! The thought of ginger syrup, wow. I love ginger anything. This should be great!
  • This cake looks so amazing! I slightly adapted the recipe: a shortcrust with a yoghurt filling and on top I put caramelized apple pieces (I used the method you used for the rhubarb pieces) and whisked the liquid together with the yogurt. Mhhhhh....All the best to your family! /Johanna
  • This is such a beautiful cake. Can't wait to make it!
  • Natalia
    Is it okay to substitute almond flour with coconut flour?
  • tianes
    Rhubarb season is over here so I used damsons instead - marinated in some brown sugar and vanilla. It tastes is great, but the upside-down-method ruins totally the appearance - next time i’ll put the damsons on top of the cake mixture
  • Didi
    I made this one with soy yogurt and coconut oil and it tasted amazing! Didn't look as good as yours, but the taste totally made up for that. It was finished within 24 hours and everyone loved it. Rhubarb season is over here as well (the Netherlands), but I found some in the store anyway. I gave a piece of the cake to my friends parents and they happened to have a huge rhubarb plant in their garden. So guess what I'll be making again next week... Thanks for the amazing ideas, as always!
  • this is a seriously delicious beautiful rhubarb upside down cake.. i am so craving a slice right now, love it!
  • Wow rhubarb and yogurt. Looks amazing as usual, but how tart does it turn out?
  • I just don´t get how you work these wonderful recipes out. You are truly amazing, David and Luise!
  • Alva
    This cake taste amazing!!!!
  • Great article! The cake looks great too i only wish i had a slice
  • Latifa
    I am wondering what you would think about using coconut yogurt in this recipe as we don't eat dairy. Do you think it will change the texture and taste too much? Thanks and Love your site and cook book! Latifa
  • Looks beautiful! Never worked with rhubarb before.. but this is a must-try-cake!! Last weekend I made your tumeric muffins and they are delicious, I posted them on my Dutch blog as well. So thanks and looking forward to your new book! ELINE
  • Looks beautiful! Never worked with rhubarb before.. but this is a must-try-cake!! Lasts weekend I made your tumeric muffins and the are delicious, I posted them on my Dutch blog as well. So thanks and looking forward to your new book! ELINE
  • This is so beautiful with buckwheat, but I love that it can be a base for so many other flavors! Can't wait to try it!!
  • Alice
    My batter was very thick almost solid, I had to add cup of liquid and on second thoughts it wasn't enough :(
    • Hi Alice, the batter is supposed to be quite solid in this cake. As you can see in the video, you scoop the batter into the pan rather than pouring it. It will turn out very moist anyway. /David
  • Georgie Brocklehurst
    Such a wonderful combo - we all tried this over the weekend and love it thank you:)
  • lovely, will be trying this one out soon ! https://esrscreatives.wordpress.com/
  • Rhubarb was my grandma's favorite and she used to cook and bake with it a lot. I have to try this recipe, it looks fabulous!
  • mira
    it took me years to find this site. over the years i have looked for different way to eat; bake the cakes that are healthy, food that is green, eat the food that gives you energy and not kill you. thank you so much for your efforts! and this cake is just now in the table, i did it with the fruits that i had (apples and peahes) and it is delicious!!
  • Great recipe! The cake looks delicious, I love the colors. It seems perfect for a hot summer day. I will definitely try out this recipe in my next garden party:)
  • This is the most BEAUTIFUL cake ever!
  • Beautiful video, everything you two do is so high quality, first the photography and now the videos! The cake looks very artistic (as well as healthy and delicious).
  • Becki
    This cake is so beautiful, and watching the video helped me visualize making it myself. So I did. The cake is awesome! My husband and I loved it (had seconds). It's not beautiful like yours (I think you mentioned in a previous post) that buckwheat flour in the US is darker, so my cake is pretty dark. Also, I let my rhubarb cook too long and the stalks got mushy and lost their pretty pink color), but we're not complaining. It's on the make again list - I'd like to try it with apricots next time. I love your cookbook. I've made the Frozen Strawberry Cheesecake on a Sunflower Seed Crust - with blackberries and Greek yogurt -- a couple of times. It is visually stunning and so tasty. A healthy dessert that is worthy of serving to guests!! Thank you thank you!

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