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Strawberry Rhubarb Buttermilk Upside-down Cake


gluten-free // yields 1, 10-inch cake


Rhubarb Mixture:

1 1/2 cups chopped rhubarb, 1/4-inch slices
1 1/2 cups quartered strawberries, hulled
1/4 cup muscovado sugar, lightly packed
2 tablespoons honey
2 tablespoons butter
2 teaspoons arrowroot starch
1 vanilla bean pod, seeds scraped + reserved for cake


1/2 cup + 2 tablespoons gluten-free oat flour
1/2 cup + 2 tablespoons blanched almond flour
1/4 cup + 2 tablespoons muscovado sugar, lightly packed
1/3 cup sweet rice flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup buttermilk
3 tablespoons unsweetened applesauce
2 tablespoons butter, melted + slightly cooled
beans from 1 vanilla bean pod, ~1/4 teaspoon

*Have all cake ingredients out + ready to go, so you can whip up the cake while the rhubarb mixture cools.



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