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Cardamom Rhubarb Upside-Down Cake Recipe

Cardamom Rhubarb Upside-Down Cake

Welcome to the delightful world of desserts with this Cardamom Rhubarb Upside-Down Cake. This cake is a perfect blend of sweet and tart flavors, combining the unique spice of cardamom with the refreshing tang of rhubarb.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Topping
  • 1 cup rhubarb chopped
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
For the Cake
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 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 your round 9-inch cake pan with butter or cooking spray.
  3. Step 3: In a mixing bowl, combine the chopped rhubarb with 1/2 cup of brown sugar. Stir well to coat and set aside.
  4. Step 4: In another bowl, mix the melted butter, the remaining 1/2 cup of brown sugar, ground cardamom, and vanilla extract until well combined.
  5. Step 5: Crack the large egg into the butter mixture and mix until smooth.
  6. Step 6: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  7. Step 7: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined.
  8. Step 8: Pour the rhubarb mixture into the prepared cake pan, spreading it evenly across the bottom.
  9. Step 9: Pour the cake batter over the rhubarb layer.
  10. Step 10: Place the cake in the preheated oven and bake for 30-35 minutes. Check for doneness with a toothpick.
  11. Step 11: Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
  12. Step 12: Enjoy warm, with a scoop of vanilla ice cream or a dollop of whipped cream!

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.