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Cardamom Rhubarb Upside-Down Cake Recipe

Cardamom Rhubarb Upside-Down Cake

Welcome to the delightful world of baking, where sweet and savory collide to create the perfect dessert. Today, we are diving into the exquisite flavors of our Cardamom Rhubarb Upside-Down Cake. This cake is not only a treat for the taste buds but also a feast for the eyes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Mixture
  • 1.5 cups rhubarb chopped
  • 0.75 cups brown sugar packed
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon ground cinnamon
For the Cake Batter
  • 0.5 cups unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups buttermilk

Equipment

  • 9-inch Round Cake Pan
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Whisk
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour your 9-inch round cake pan.
  2. Step 2: In a medium bowl, combine the chopped rhubarb, brown sugar, cardamom, and cinnamon. Mix well and spread evenly in the bottom of the prepared cake pan.
  3. Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Step 6: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  7. Step 7: Pour the batter over the prepared rhubarb mixture in the cake pan, spreading it evenly with a spatula.
  8. Step 8: Bake 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 before carefully inverting onto a serving plate.
  10. Step 10: Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

If rhubarb is too tart for your liking, consider adding an extra tablespoon of sugar to the rhubarb mixture.