Rhubarb, Almond and Polenta Upside-Down Cake
If you want to make a dessert that is a bit more healthy than normal desserts and is gluten free, this is a really good option. I used coconut sugar which gave is a lovely caramelly flavour and it wasn't too sweet either. Coconut sugar doesn't raise your blood sugars as much as normal sugar, so afterwards you should feel a bit more balanced than if you'd had a super sweet dessert.The polenta gives you fibre and protein, and the almonds give you good fats and protein. But this genuinely doesn't taste like it's healthy. So if you are in to your desserts, give this one a go!
- 200 g butter at room temperature plus extra for greasing
- 200 g coconut sugar plus 2 tbsp
- 400 g rhubarb
- 3 medium eggs lightly beaten
- 200 g ground almonds
- 100 g polenta
- 1 tsp gluten-free baking powder
- zest of an orange
- Whipped coconut cream to serve
- Preheat the oven to 180 degrees C/Gas mark 4.
- Take a 23cm cake tin and grease and line the base. Grease the lining paper also with the butter.
- Sprinkle the 2 tbsp of coconut sugar over the base of the lined tin.
- Now carefully cut the rhubard so that is lies across the tin. Pack the rhubarb tightly in straight lines.
- Then beat the butter and sugar together until it goes lighter in colour. This is most easily done with a mixer.
- Slowly add in the eggs, beating as you go.
- Then fold in the almonds, polenta, baking powder and zest.
- Spread the mixture over the rhubarb and bake in the oven for 50-60 minutes.
- Serve warm with a dollop of coconut cream on top.