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Cardamom Rhubarb Upside-Down Cake Recipe

Cardamom Rhubarb Upside-Down Cake

Welcome to the delightful world of desserts! Today, we’re diving into a unique and flavorful treat that combines the tangy brightness of rhubarb with the aromatic warmth of cardamom. The Cardamom Rhubarb Upside-Down Cake is not just a dessert; it’s an experience that tantalizes the taste buds and creates a moment of indulgence.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Mixture
  • 1 cup rhubarb chopped
  • 1 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 1 teaspoon ground cardamom
For the Cake Batter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Equipment

  • 9-inch round cake pan
  • Medium Mixing Bowl
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Toothpick or cake tester
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease a 9-inch round cake pan with butter or cooking spray.
  3. Step 3: In a medium bowl, combine the chopped rhubarb with the brown sugar. Pour the melted butter over this mixture and stir well to coat the rhubarb evenly. Spread this mixture evenly in the bottom of the prepared cake pan.
  4. Step 4: In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom.
  5. Step 5: In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-5 minutes.
  6. Step 6: Add the vanilla extract and milk to the egg mixture, mixing until well combined.
  7. Step 7: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  8. Step 8: Carefully pour the batter over the rhubarb mixture in the cake pan, spreading it evenly.
  9. Step 9: Bake the cake for 35-40 minutes. Check doneness with a toothpick; it should come out clean.
  10. Step 10: Allow the cake to cool in the pan for about 10 minutes before inverting onto a serving plate.
  11. Step 11: Let the cake cool completely before slicing.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.