Rhubarb and Banana Flour Upside Down Tray Bake

Rhubarb upside down tray bake, with banana flour as the only dry ingredient, is the third cake recipe out of one bag of banana flour I bought some time ago as the alternative ingredient in grain, pseudo-grain and starches free baking. It is probably the most interesting and easy bake as well,  with generous tart and moist layer of rhubarb on top. I used pure glucose powder as a sweetener for rhubarb layer, but it can be replaced with honey, thus making the recipe with honey, as the only sweetener used. I like to bake soft and runny batters in a relatively thin layer in rectangular shaped trays, as they provide fast and even heat to all parts of batter and shorten baking time, which is important when baking with honey.

The cake has moist, but solid and structurally sound texture, that is easily cut without much crumbs. It has subtle cinnamon and caramel flavour, with tart, to very tart taste of rhubarb layer, which depends on the acidity of rhubarb itself. If you happen to have a very sour one, feel free to add more glucose or honey.

Ingredients:

rhubarb layer

  • bunch of rhubarb 300-400g, cut in slices
  • 2 serving spoons of glucose powder (honey)
  • 1 heaped tea spoon of cinnamon powder
  • 1 heaped table spoon coconut oil

batter for 17cm x 28cm baking tray

  • 2 large eggs, 100-110g without shell
  • 160g honey
  • 200g thick portion coconut cream out of 275g can
  • 140g banana flour
  • 10g cinnamon powder
  • 15g walnut oil
  • 7g baking soda

Preparation:

  • combine all dry ingredients for batter with a whisk

  • line baking tray with baking powder
  • mix glucose powder with cinnamon powder for rhubarb layer
  • wash, dry and slice rhubarb sticks, spread them in a tray
  • apply glucose and cinnamon powder mix
  • use coconut oil, in small pieces if solid, or as liquid over rhubarb
  • alternatively, if using honey as a sweetener, gently heat coconut oil and mix it with honey, drip the liquid over rhubarb and cinnamon

  • whisk eggs with honey, until pale and double in volume
  • add thick portion of coconut cream and oil
  • gently whisk all ingredients together, if necessary transfer them to a wider bowl

  • add dry ingredients, whisk them in to get soft and runny, lumps free batter

  • pour the batter over rhubarb layer
  • spread it evenly in the tray

  • bake in preheated to 170C fan forced oven for 35-40 minutes
  • when ready the bake will be hard and springy to touch
  • leave the cake to rest in the tray until completely cooled down
  • turn the cake over to a board, lined with baking paper
  • carefully peel baking paper from the cake, first from the sides and then from the top

  • using palette knife or flat spatula work gently in smear motion on the top rhubarb layer and fill the gaps
  • alternatively you can use any sweet glaze/jam/marmalade to fill the gaps between rhubarb pieces

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