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.
Servings: 6
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.