Paleo Cinnamon Rhubarb Upside Down Cake

Paleo Cinnamon Rhubarb Upside Down Cake

Oh springtime! How I love thee! Especially these two things: rhubarb and strawberries. I love both of them and they are growing quite nicely in my garden this year. I set out to create a beautiful, showstopper of a paleo cake to feature this beautiful produce. I had fun trying out ideas for this recipe and an upside down cake proved to be a winner. I love the spongecake quality the cake gets from only being leavened from beaten egg whites and the yummy cinnamon and honey that is combined with the rhubarb for the topping. 

This is a wonderful dessert that is best served the day of your special gathering to share with family and friends. It would go well with some ice cream made from coconut milk or some whipped coconut milk. However, it is lovely on its own as well. Yum! 

You may also refrigerate the cake if you want to eat some of it for breakfast the next day, but the cake does get quite moist after some time due to the moistness of the topping. I hope that you enjoy the beauty and the bounty of your spring garden with this cake. 

Paleo Cinnamon Rhubarb Upside Down Cake

Important Note: This cake must be served and eaten the day of baking. It is a very moist cake and it gets quite moist in the middle after 1 day. It is excellent and best when eaten as fresh as possible. 


1 1/2 cups rhubarb (frozen and then thawed) 

1/4 cup honey

1/2 teaspoon cinnamon

Bottom of Cake Pan:

1/4 cup coconut oil

1/4 cup coconut sugar

Cake Batter: 

5 eggs, separated (yolks in one bowl and white in another bowl) 

1/2 cup coconut sugar

1/8 cup coconut flour

3/4 cup almond flour

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 teaspoon kosher salt


Sliced & whole strawberries for garnish


1. Mix together the rhubarb, honey and cinnamon in a medium bowl and let the mixture sit for 15 minutes. 

2. Meanwhile, heat the oven to 350F and melt 1/4 cup coconut oil in the bottom of an 8x2 inch round cake pan. Once the oil is melted, sprinkle in the 1/4 cup of coconut sugar and mix in the bottom of the pan. Make sure the sides of the pan are greased with coconut oil as well. 

3. After the coconut oil and coconut sugar have been added to the bottom of the cake pan and the rhubarb has soaked in the honey mixture for 15 minutes, place the slices of rhubarb on the bottom of the cake pan. Completely cover the bottom of the pan. 

4. Then, in a medium bowl with a wire whisk, mix together all of the dry ingredients for the cake: coconut sugar, almond flour, coconut flour, cinnamon and salt. 

5. Add in the egg yolks and vanilla extract. Stir well and set aside. 

6. In the bowl of a stand mixer with a whip attachment, whip the egg whites until stiff. Fold the beaten egg whites into the cake batter mixture. Then, with a rubber spatula, scoop the batter into the cake pan with the rhubarb mixture on the bottom. Bake for 25-30 minutes at 350F. 

7. Let the cake cool in the pan for 5-10 minutes, then turn upside down on a round cake plate. Decorate with sliced strawberries and whole strawberries around the edge. 

8. Slice, serve and enjoy! You will love to serve this cake to your family and guests!