Rhubarb Upside Down Tray Bake with Coconut Flour Batter

I already have several cake recipes baked from banana or banana/apple and single coconut flour batter. These cakes can be baked from simply the batter or with fillings of fresh/canned fruits, or dried fruits and nuts. None of these cakes disappoint. They can be baked without sweeteners, with small quantity of added sugars (for those who tolerate them), but they taste the best when glucose powder is used as a sweetener and baking soda as the raising agent. The batter can be different in texture (very thick to quite runny), but usually it is quite thick and did not raise to double in volume. Baking upside down cakes or tray bakes, especially with a thin batter layer, gives the advantage for batter to raise better as it has no thick layer, heavy weight restrictions. As the result any fruit upside down cake will have light and sponge like texture as the base of the cake. It will also be moist, but not too wet, as extra liquid will go down into fruit layer during baking, adding an excellent caramel type taste to the fruit layer.

Another advantage of this recipe is the use of fresh rhubarb without any preliminary preparations. It gives the option to have a cake within 1 hour or so from start to finish.


fruit layer

  • 1 table spoon coconut oil
  • large bunch of fresh rhubarb (450-500g), cut in 1 cm pieces
  • 5-10g cinnamon powder (I used 10g)
  • 50g glucose powder
  • 90g honey
  • 3 tea spoons almond meal
  • extra table spoon of creamed honey for glazing


  • 170g apple puree
  • 230g bananas
  • 30ml lemon juice
  • 4 large eggs
  • 80g glucose powder
  • 100g coconut flour
  • 10g cinnamon powder
  • 5g ginger powder
  • 12g baking soda


  • wash and dry rhubarb, cut it in 0.8-1.0cm pieces
  • add glucose and cinnamon powder, mix it with fruit pieces
  • line baking tray (23cm x 28cm inside measurements) with baking paper
  • apply coconut oil, spread it evenly on a paper
  • spread dusted rhubarb pieces evenly in the tray
  • pour honey over rhubarb, trying to get it evenly as well
  • dust 3-4 tea spoons of almond meal over rhubarb and honey
  • preheat oven to 150C fan forced regime
  • blend bananas with lemon juice and apple puree
  • in a large bowl beat eggs with glucose powder, beat eggs first, adding glucose in 2-3 batches, the volume will increase 3-4 fold
  • add apple and banana puree, beat on high for 3-5 minutes, the volume of the mixture will be up to the very top of the standard benchtop mixer bowl
  • mix all dry ingredients
  • add dry ingredients to wet
  • combine them very fast, I do it manually
  • pour the batter over rhubarb layer
  • spread the batter evenly using palette knife, make the surface level

  • bake in preheated oven (150C fan-forced) for 45-60 minutes, The duration will depend on the size of your tray, larger trays will demand less time, smaller trays, with more thick layer of the batter, might need full 60 minutes

  • fully baked cake with be springy to touch
  • turn the cake over on a lined wire rack
  • carefully peel baking paper off
  • use palette knife to smooth the surface and fill in the gaps in rhubarb layer
  • apply creamed honey on a hot cake
  • spread it over all fruit layer surface
  • you can use any clear jam or glazing to replace honey

Enjoy the cake, one square would never be enough.

3 thoughts on “Rhubarb Upside Down Tray Bake with Coconut Flour Batter

    1. Thank you, since I first used rhubarb as a fruit layer in an upside down cakes with different type of batters, I consider it the best, as it provides wonderful contrast in flavours and can be used without any preliminary cooking. Though I use also fresh apples and pears as well.

      Liked by 1 person

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