Rhubarb and Olive Oil upside-down Cake

I always found rhubarb a bit intimidating. Even if it’s often considered the world’s favorite pie plant, we normally don’t see it in the South European cuisine.

When it comes to pies, my favorite is definitely the tarte tatin, a French upside-down apple cake. But because apples can be difficult to digest for people like me, I’ve decided to give rhubarb a try and the result was amazing!!

So my challenge was to create a simple French inspired upside-down cake with this lovely vegetable that would be suitable for both celiacs and low FODMAPpers. I definitely wanted to stay true to what makes the tarte tatin so special: to caramelize the fruit (in this case, the vegetable) before baking. I’ve simplified the process by using the oven instead of the skillet and maple syrup instead of sugar. For the dough I prefered to use a light olive oil and yogurt batter, inspired in my Natural Yogurt Cake recipe.

I made peace with rhubarb as I found out that cooking it is actually quite easy. So, if you feel intimidated by rhubarb or upside-down cakes, let me tell you that there’s nothing to be afraid of. Once you try this delicious cake you’ll wish you have done it sooner 😉

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5 from 1 vote

Rhubarb and Olive Oil upside-down Cake

This low FODMAP upside-down rhubarb and olive oil cake is a perfect marriage of sweet and tart. Inspired by the French tarte tatin, it's also gluten free.

Prep Time10 mins

Cook Time1 hr 10 mins

Total Time1 hr 20 mins

Course: Dessert

Cuisine: Low Fodmap

Keyword: rhubarb, tart

Servings: 6

Author: My Gut Feeling

Ingredients

• 14 oz | 400g rhubarb stalks approx. 4, washed
• 1/4 cup | 70ml maple syrup
• 1/2 cup | 140ml extra virgin olive oil
• ½ cup | 130gr brown sugar
• 1 egg
• 4,4 oz | 125gr unsweetened natural lactose free yogurt
• ½ tsp vanilla extract
• 1 cup | 150gr rice flour
• 1 oz | 30gr ground almonds
• 1 tsp baking powder
• ½ tsp salt

Instructions

• Preheat the oven to 180ºC/350ºF.
• Line a medium round or squared cake pan with parchment paper.
• Place the rhubarb stalks on the bottom of the pan and brush them with maple syrup, saving the rest for later. Cook in the oven for 10 minutes and remove.
• In a large bowl whisk the sugar with the oil for 2 minutes. Add the egg until the batter starts to bubble.
• Add in the yogurt and vanilla extract and combine.
• In another bowl, combine the rice flour, almonds, baking powder and salt and slowly add to the batter, beating until completely blended. The batter will be thick.
• Carefully pour the batter on top of the rhubarb and bake for 30 minutes.
• Remove from oven and let cool in the pan for 30 minutes before turning it upside-down and carefully removing the parchment paper.
• Brush the remaining maple syrup on top before serving.

Notes

Low FODMAP diet: it's advised to eat up to ⅓ of the cake, as the tolerated amount of:

• rhubarb is 5,29oz | 150g. Recipe calls for 14oz | 400g;
• almonds is 0,42oz | 12g . Recipe calls for 1oz | 30g.

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