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Upside Down Rhubarb Cake (Gluten-free)

Sylvia Fountaine | Feasting at Home Blog
  • 50 minutes
  • Serves 6 to 8

INGREDIENTS

1

Lemon, zest from

1

cups Rhubarb

4

Eggs

1 tbsp

Lemon juice, fresh

1 1/2 cups

Almond flour or meal, finely ground

1 tsp

Baking powder

1/4 tsp

Cardamon

1

Powdered sugar

1 pinch

Salt

1 1/4 cups

Sugar

2 tsp

Vanilla extract

1 tsp

White or cider vinegar

4 tbsp

Butter