If you’ve never tried rhubarb before, you must try this gorgeous gluten-free rhubard upside-down yogurt cake from Green Kitchen Stories. The video below will show you exactly how to make it and present this beautiful cake. Oh, and did we mention that it’s gluten-free?!
Green Kitchen Stories says, “This is an upside-down yogurt and almond cake with rose shaped rhubarbs on top that are drizzled with a rhubarb and ginger syrup. The cake is gluten free and the addition of yogurt makes its consistency somewhat similar to a cheesecake. All in all it’s a gorgeous cake for summer gatherings. If you are not fond of rhubarbs or if they are out of season, you can try replacing them with other types of fruit. Plums, apples or even pineapple would work great. Check out the video below to see how it’s done.”
Rhubarb & Almond Upside-Down Yogurt Cake
Ingredients:4-5 stalks (1 lb / 450 g) fresh thin rhubarb
4 tbsp honey
2/3 cup water
½ inch / 1 ½ cm knob fresh ginger, grated
1 vanilla pod, seeds scraped
2 cups / 500 ml / 200 g almond flour
½ cup / 125 ml / 75 g buckwheat flour
1 tsp baking powder
2-3 tbsp poppy seeds
1/2 tsp sea salt
100 g butter
1/2 cup / 125 ml honey or maple syrup
2 organic lemons, zest
3 eggs, separated
1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt)
For complete recipe and instructions, visit: http://www.greenkitchenstories.com/rhubarb-upside-down-yogurt-cake/
Post, video, and photo curated from: http://www.greenkitchenstories.com/rhubarb-upside-down-yogurt-cake/
