Grain-Free Raspberry Rhubarb Upside-Down 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.