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RECIPE

Spelt Rhubarb Upside-Down Cake
6
Looking for the perfect whole grain baking recipe? This Spelt Rhubarb Upside-Down Cake is made with 100% whole grain spelt flour, using Bluebird Grain Farms' single-origin, ancient Spelt — a rare variety that delivers exceptional flavor, superior texture, and outstanding nutrient value. Fresh-milled for peak nutrition and taste, this tender, nutty cake is an easy and delicious way to enjoy the benefits of whole grains. Whether you're exploring fresh-milled flour recipes, baking with ancient grains, or searching for the best spelt desserts, this recipe brings out the very best of our Spelt flour and seasonal rhubarb.
Ingredients
Topping
  • 1/4 cup butter
  • 1/4 cup dark brown sugar
  • 3 stalks rhubarb chopped
  • 1 tsp apple cider vinegar
  • 1 tbsp spelt flour
  • Pinch of salt
Cake Batter:
  • 1 1/2 cups spelt flour
  • 2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter room temperature
  • 3/4 cup dark brown sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup whole milk yogurt room temperature
Instructions
Prepare the Topping:
  • In a small saucepan, melt the butter and dark brown sugar over medium heat. Stir continuously until the mixture thickens and most of the liquid has evaporated. Remove from heat. Add the chopped rhubarb, apple cider vinegar. Sprinkle in spelt flour, and pinch of salt. Coat.
  • Scoop the rhubarb mixture into your buttered 9" cake pan or 10" skillet. Spread it into an even layer.
Prepare the Cake Batter:
  • Preheat the oven to 350°F (175°C).
  • In a small bowl, whisk together the spelt flour, cardamom, nutmeg, baking powder, baking soda, and salt.
  • In a large mixing bowl, use a rubber spatula to cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients and yogurt to the butter-sugar mixture in alternating portions: Add 1/3 of the dry ingredients, followed by half of the yogurt. Then add the next 1/3 of dry ingredients, followed by the remaining yogurt, and finish with the last 1/3 of dry ingredients.
  • Scoop the cake batter into the prepared pan, over the rhubarb layer. Smooth the top into an even layer.
  • Bake: Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean. Check at 35 minutes if using a 10-inch pan, or at 40 minutes if using a 9-inch pan.
  • Let the cake cool in the pan on a wire rack for at least 20 minutes.
  • Flip the Cake: Place a flat surface, like a cutting board or large plate, over the cake pan. Hold both the pan and surface and, in one swift motion, flip the cake upside down. You should be able to lift the pan off with minimal sticking.
  • Serve with whipped cream, or whole-milk Greek yogurt.