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Grain-Free Raspberry Rhubarb Upside-Down Cake

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A vibrant dessert that is perfect for spring. This cake is gluten-free, grain-free, paleo and nut-free. What makes it so delicious is the layering of fruit that ensures that every bite has some of the jammy raspberries, tangy rhubarb and sweet cake!

 

    Grain-Free Raspberry Rhubarb Upside-Down Cake

     

    Serves 8

    Prep Time: 15 minutes
    Cooking Time: 50 minutes

    Ingredients

    • 2 cups frozen raspberries or strawberries
    • 2 tablespoons pure maple syrup
    • 2 large stalks of rhubarb, trimmed, sliced vertically and cut to fit pan
    • ¼ cup Lee’s Ghee (Plain Jane or Brown Butter), room temperature
    • ¼ cup pure maple syrup
    • ¾ cup coconut sugar
    • 1 teaspoon vanilla extract
    • 5 organic eggs, room temperature
    • ¾ cup cassava flour, sifted
    • 1 teaspoon baking powder
    • Pinch of sea salt


    Directions

    1. Preheat the oven to 350°F.
    2. In a small food processor, add the frozen raspberries. Pulse until the fruit starts to crumble. Set aside.
    3. In a 9-inch springform pan, drizzle 2 tablespoons of maple syrup to coat the bottom. Fully cover the bottom with the rhubarb then layer the fruit crumble on top, spreading it out evenly. Set aside.
    4. In a large bowl, add the ghee, maple syrup, and coconut sugar. Whisk until combined. Add the eggs to the mixture, one at a time, then add the vanilla extract and whisk until fully incorporated. Sift in the cassava flour, baking powder and salt. With a spatula, fold until combined.
    5. Pour the cake batter on top of the fruit. Using a spatula, evenly spread the batter. Bake in the oven for 50 to 55 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 to 10 minutes before serving.
    6. Leftovers can be covered with plastic wrap or transferred to an airtight container and kept at room temperature for 3 to 5 days. 

    | by Jessica Tilley