Upside Down Almond Rhubarb Cake

rhubarb - Thrive Nutrition and Health Magazine

Upside Down Almond Rhubarb Cake made with coconut butter, cinnamon and honey

(Serves8) Prep/Cookingtime:45mins.


  • 1/4 tsp coconut butter
  • 2 rhubarb (about 85 g)
  • 1/4 tsp cinnamon
  • 1 tsp honey
  • 160 g (5,6 oz) almond flour
  • 3 eggs (room temperature)
  • 1 tsp baking powder
  • Pinch of salt
  • 2 tbsp honey
  • 1 tsp for egg whites
  • 1 tsp vanilla extract

How to make it…

Preheat the oven to 175° C/ 347° F.

Slice the rhubarb and mix it with cinnamon and 1 tsp of honey. Butter the 18 cm springform cake tin, with coconut butter.

Mix almond flour, salt, and baking powder.

Whisk together egg yolks with honey. With an electric mixer with a clean bowl and clean whisk attachment, beat the egg whites (room temperature) until firm.

Add vanilla extract and 1 tsp of honey. Mix well until the egg whites mixture is firm.

With the spatula gently fold together egg whites mixture and egg yolks mixture (lifting the mixture down to top, don’t use an electric mixer at this time).

Add almond flour mixture with a strainer. Gently fold with the spatula.

Add the rhubarb slices at the bottom of the springform.

Pour the mixture into the springform.

Bake for 25-30 minutes until golden and a toothpick comes out clean.

Let it cool down a little bit before you take it out of the form. Enjoy!

As featured inside our Summer issue of Thrive Magazine – recipe from: