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Cardamom Rhubarb Upside-Down Cake Recipe

Cardamom Rhubarb Upside-Down Cake

If you’re looking for a delightful dessert that perfectly balances sweet and tart flavors, then look no further than this Cardamom Rhubarb Upside-Down Cake. This cake is a twist on the classic upside-down cake, featuring the unique spice of cardamom paired with the tangy freshness of rhubarb. It's a stunning centerpiece for any gathering and is sure to impress your family and friends. The combination of flavors creates a deliciously moist cake that is both comforting and sophisticated, making it a perfect choice for an afternoon tea or a festive dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups rhubarb chopped into 1-inch pieces
  • 1 cup granulated sugar divided
  • 1 tsp ground cardamom
  • 0.5 cup unsalted butter melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup milk

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Serving plate

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 non-stick spray.
  3. Step 3: In a medium bowl, combine chopped rhubarb with ½ cup of granulated sugar and 1 teaspoon of ground cardamom. Spread this mixture evenly in the bottom of the prepared cake pan.
  4. Step 4: In a large bowl, whisk together ½ cup of melted unsalted butter, the remaining ½ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract until smooth.
  5. Step 5: In another bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and ½ teaspoon of salt.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with ¾ cup of milk. Mix until just combined.
  7. Step 7: Pour the batter over the rhubarb mixture in the cake pan. Spread it evenly.
  8. Step 8: Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
  10. Step 10: Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.