Blackberry Rhubarb Upside-down Cake
Indulge in the delectable flavors of our gluten-free Blackberry Rhubarb Upside-down Cake. This sweet and tangy cake is perfect for any occasion; dessert, brunch, or breakfast!
Star Ingredients in this delightful cake
Let's talk about two amazing fruits that not only taste delicious but also pack a punch when it comes to health benefits - blackberries and rhubarb.
Blackberries are sweet, juicy, and full of antioxidants that help protect our cells from damage caused by harmful free radicals. They are also a great source of fiber, which promotes a healthy digestive system.
Rhubarb is known for its tangy taste and is loaded with vitamins and minerals like vitamin K and calcium, which are essential for strong bones and teeth. It's also low in calories, making it a guilt-free treat. So whether you enjoy them fresh, in a pie, or even blended into a smoothie, blackberries, and rhubarb are not only tasty but also good for you!
Preheat your oven to 350 degrees. This will ensure that your cake bakes perfectly and comes out as moist and scrumptious as possible. Next, line an 8x8 square baking dish with parchment paper. This will make it easier to remove the cake once it's done baking, preventing any sticky situations.
Now, it's time to prepare the topping. In a bowl, mix together sliced rhubarb, plump blackberries, maple syrup, extra virgin olive oil, and a few drops of Nutmeg Vitality Drops. The combination of these flavors will give your cake a sweet and tangy kick that'll have everyone asking for seconds.
Pour this delectable mixture into the parchment-lined baking dish, making sure to spread it evenly. This will ensure that every bite of your cake is bursting with the perfect balance of flavors.
Next, let's move on to the batter. In a separate bowl, whisk together extra virgin olive oil, maple syrup, an egg, almond milk (or oat milk if you prefer), gluten-free oat flour, and gluten-free baking powder. This combination creates a moist and fluffy cake that's perfect for satisfying your cravings.
Once your batter is well mixed, pour it over the rhubarb and blackberry topping in the baking dish. Make sure to spread it out evenly to ensure even baking.
Put your cake into the preheated oven and let it bake for 35- 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma of this cake wafting through your kitchen will surely make your mouth water with anticipation.
Let it cool in the baking dish for about 20 minutes. This allows the flavors to meld together and ensures that you can flip it without any mishaps. Speaking of flipping, here comes the fun part!
Place a platter over the top of the dish and gently turn it upside down. Imagine the excitement as the rhubarb and blackberry topping perfectly glides onto the platter, creating a beautiful upside-down masterpiece. Slowly lift the platter and remove the parchment paper, revealing the stunning cake in all its glory.
To take this dessert to another level, serve it with a dollop of So Delicious Cocowhip or cool whip. The creamy and light texture of the coco whip complements the flavors of the cake, adding that extra touch of indulgence.
Now that your Blackberry Rhubarb Upside-down Cake is ready, it's time to savor every bite. Grab a fork, take a generous slice, and let the flavors dance on your taste buds. The combination of sweet blackberries, tangy rhubarb, and the richness of the cake will create an explosion of flavors that'll leave you wanting more.
So, whether you're planning a special event or simply want to treat yourself to a fantastic dessert, this Blackberry Rhubarb Upside-down Cake should be at the top of your must-try list. Get ready to fall in love with the flavors, textures, and pure joy that this cake brings.
Indulge, enjoy, and share the love with those around you. Happy baking!
Topping Ingredients
- 2 Cups Sliced Rhubarb
- 1 Cup Blackberries
- 1/3 Cup Maple Syrup
- 1/4 Cup Extra Virgin Olive Oil
- 4 Drops Nutmeg Vitality Drops
Batter Ingredients
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 Cup Maple Syrup
- 1 Egg
- 2/3 Cup Almond Milk or Oat Milk (Oat Milk Recipe)
- 1 1/2 Cups Gluten Free Oat Flour Oat Flour Recipe
- 2 tsp Gluten-Free Baking Powder
Directions
1. Preheat oven to 350'
2. Line an 8x8 square baking dish with parchment paper.
3. In a bowl stir rhubarb, blackberries, maple syrup, extra virgin olive oil, and nutmeg vitality essential oil.
4. Pour into a parchment lined baking dish.
5. Combine the batter; extra virgin olive oil, maple syrup, egg, gluten- free oat flour, milk, and baking soda.
6. Bake 35-40 minutes or until the toothpick comes out clean.
7. Let cool 20 minutes. Place a square platter over the top of the dish and flip.
8. Lift the platter and remove the parchment paper slowly.
9. Serve with So Delicious Cocowhip.
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