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Cardamom Rhubarb Upside-Down Cake Recipe (Deliciously Unique!)

Cardamom Rhubarb Upside-Down Cake

Welcome to a baking adventure that combines the tartness of rhubarb with the warm, aromatic spice of cardamom! This Cardamom Rhubarb Upside-Down Cake is not just a dessert; it’s a celebration of flavors that will make your taste buds dance with joy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups rhubarb chopped
  • 1 cup granulated sugar divided
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon vanilla extract
  • 0.5 cup unsalted butter softened
  • 1 large egg
  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup milk

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons
  • Rubber scraper

Method
 

  1. Step 1: Preheat the 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 small bowl, combine the chopped rhubarb with ½ cup of granulated sugar and allow it to sit for about 15 minutes.
  4. Step 4: In a large mixing bowl, cream together the softened butter and the remaining ½ cup of sugar until light and fluffy.
  5. Step 5: Beat in the egg and vanilla extract until well combined.
  6. Step 6: In another bowl, whisk together the flour, baking powder, salt, and ground cardamom.
  7. Step 7: Gradually add the dry mixture to the butter mixture, alternating with the milk, until just combined.
  8. Step 8: Pour the macerated rhubarb into the prepared cake pan, spreading it evenly across the bottom.
  9. Step 9: Carefully pour the cake batter over the rhubarb, smoothing out the top with a spatula.
  10. Step 10: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  11. Step 11: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.

Notes

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.