Well, I sit here doing this post as the cake is in the oven...not sure how this Rhubarb Ginger Strawberry Upside down cake will turn out. In the meantime...want to look at my nasty, messy, disaster zoned kitchen? I can not seem to bake without turning the kitchen upside down. I do try, but it just does not happen!
(I am happy to say this cake turned out fabulous!) My kitchen on the other hand has three disaster zones, if you include the sink.
Here is counter number one:
More added mess:
Then came the next counter:
I did not have the guts to take a picture of the sink - mercy!
Now onto the cake. The inspiration for this cake came from Chef Bill Jones of Island Chef - for his original recipe please check out this lovely recipe and the Island Chef Website. Thanks Chef Bill for the inspiration!
How good does this look? The flavors in the cake, the fruit, and the topping were absolutely perfect.
Aside from converting the recipe to gluten free, I changed up the original recipe quite a lot. I also used Strawberries, fresh grated ginger, and changed up the sugar amounts. Then I made a Yogurt Cheese Spiced Topping....to die for!
Rhubarb Strawberry Mixture
1 1/2 cups chopped fresh Rhubarb - about one inch pieces
2 cups sliced fresh Strawberries
2/3 cup Organic cane sugar
2 Tblsp. fresh grated ginger
3 Tblsp. melted butter
1/2 cup Tapioca Starch
1/2 cup White Rice Flour
3/4 cup Cornstarch
1 Tsp. Xanthan Gum
1/4 tsp. salt
2 tsp. Baking Powder
1/2 tsp. Baking Soda
3/4 cup Organic cane sugar
1 cup yogurt cheese (drip 40 minutes)
1 tsp. Pure Organic Almond Extract
Preheat the oven to 350 degrees. Generously grease a round 10x3 inch glass baking dish.
In a bowl, combine the fruit, sugar, ginger, and butter tossing to evenly coat. Then transfer to the greased baking dish.
In a medium bowl, whisk all of the dry ingredients, including the sugar.
In a stand mixer, beat the eggs for three minutes. Turn down the speed to low medium, and add in the yogurt and almond extract, mixing until combined.
Turn down to low, and slowly add in the dry ingredients. Once it begins to incorporate, stop the mixer and scrape down the sides. Turn up to medium and beat another 1-2 minutes. The batter will be thick.
Dollop the batter on top of the fruit, then using a spatula, spread out evenly. Bake 30-40 minutes or until a toothpick inserted comes out clean. (mine took about 38 minutes - I have a strange oven!)
Transfer to a wire rack, and cool 15 minutes.
Invert the cake onto a plate or cake platter.
YOGURT SPICED CREAM:
This amount was enough for three pieces of cake...if you have company or more mouths to feed - absolutely double the amount. This was surprisingly delicious. A great alternative to Whip cream! (I ended up making more the next day...definitely double this recipe)
2/3 cup Yogurt Cheese - drip a minimum of 6 hours (24-48 hours will create a really thick yogurt cheese)
2 big tsp. honey
pinch of nutmeg
1/4 tsp. ground dried ginger
Mix all of the ingredients in a small bowl, refrigerate until needed. This would also be awesome on Waffles or Pancakes!
Serve this cream on warmed cake - although...room temperature is great too.
My new favorite Spring Time Dessert..so delish!