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Gluten-Free Rhubarb Upside-Down Cake

"This recipe is a major hit, always. If you want to use regular flour instead of the gluten-free, it will work very well. I did it that way for 30 years before we went gluten-free. Serve warm or at room temperature. I serve it with vanilla kefir from Grace Harbor Farms® on the top."

Ingredients :

1/2 cup butter
1 cup white sugar
3 stalks rhubarb, cut into 1-inch pieces
2 cups gluten-free flour blend
2 teaspoons baking soda
1/2 teaspoon salt
1 cup yogurt
1/2 cup coconut oil, melted
1 egg
1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 10M	Ready in : 45M

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large cast iron skillet or Dutch oven over medium-low heat. Add sugar and rhubarb; cook until rhubarb is soft, 5 to 8 minutes. Remove from heat.
Mix gluten-free flour, baking soda, and salt together in a large bowl. Add yogurt, coconut oil, egg, and vanilla extract; stir thoroughly until batter is combined.
Drop cake batter over rhubarb mixture in the skillet. Spread it out gently until mostly smooth.
Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes.
Run a knife around the edges, place a plate on top and carefully invert cake onto the plate.

Notes :

I make my own gluten-free flour mix with one 24-ounce package each brown rice flour, white rice flour, sweet rice flour, and tapioca flour (I use the Bob's Red Mill ® brand) and 2 1/2 tablespoons xanthan gum.
Substitute 1 can pineapple for the rhubarb if preferred.
Substitute kefir or milk for the yogurt if desired.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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