Rhubarb Upside Down Cake - Gluten Free

1

Slice enough rhubarb into 1" pieces to measure 4 cups.

2

Dump granulated sugar and corn starch into a mixing bowl. Add in the cut up rhubarb and stir to combine.

3

Melt some butter in the microwave.

4

Then pour butter into mixing bowl.

5

Scrape rhubarb mixture into well greased cake pan and spread out evenly.

6

Melt more butter in the microwave.

7

For batter add granulated sugar, the second amount of melted butter, eggs and vanilla extract to a mixing bowl. Beat.

8

Measure in some Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, ground cinnamon, nutmeg and salt.

9

Use an electric hand mixer on low speed to begin to combine.

10

Add some almond milk and continue to beat until well combined.

11

Scrape the batter over the cut up rhubarb in the cake pan.

12

Spread out evenly.

13

Bake in a preheated 350F oven for 60 minutes or until a toothpick insterted in center of cake comes out clean.

14

Remove from oven and allow to cool slightly.

15

Invert on to a serving plate.

16

Lift off cake pan.

17

You can serve up this cake while it is still warm.

18

Eat it plain or...

19

...serve it up with whipped cream or ice cream.

20

Enjoy!