Upside-Down Rhubarb & Strawberry Cake with Coconut Sugar & Sourdough

I received some rhubarb in my CSA this week so I decided to use it to make this upside-down cake. I had actually never eaten rhubarb before this but I think this cake is a delicious way of putting it to good use. The rhubarb pairs really well with the strawberries; the coconut sugar adds a nice touch of sweetness; and the cake batter is very fluffy and moist. I hope you’ll give it a try!

Ingredients

• 1 and 1/2 to 2 cups rhubarb and strawberries, chopped (you want to make sure you have enough fruit to fully cover the bottom of the cake pan)

• 15 g (1 and 1/2 tbsp.) all purpose flour

• 75 g (1/4 cup) butter, melted

• 37 g (1/4 cup) coconut sugar

Batter

• 75 g (1/2 cup) coconut sugar

• 75 g (1/4 cup) butter, melted

• 1 egg

• 2 tsp. vanilla extract

• 125 g (1 cup) all purpose flour

• 2 tsp. baking powder

• Pinch of salt

• 80 g (1/3 cup) milk

• 75 g sourdough starter discard

Directions

1. Preheat the oven to 350 F. Grease an 8-inch round cake pan.

2. Combine the rhubarb and strawberries with the 15 g of flour.

3. Pour the melted butter into the bottom of the cake pan. Then top with the coconut sugar and then layer the rhubarb and strawberries on top.

4. To make the batter, combine the coconut sugar and butter. Whisk in the egg. and the vanilla extract.

5. In a separate small bowl, mix the flour, baking powder, and salt together. Add the flour mixture to the butter mixture, alternating with the milk. Stir until just combined and then stir in the sourdough starter. Once fully combined, pour the batter into the cake pan over the rhubarb and strawberries. Spread out evenly.

6. Bake for 30-35 minutes or until the cake feels firm and fully cooked through. Allow to cool for at least 20 minutes before turning out of the pan.