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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


  • 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


  • 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.


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.