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

Cardamom Rhubarb Upside-Down Cake

Welcome to a delightful culinary journey with this Cardamom Rhubarb Upside-Down Cake, a dessert that beautifully marries the tartness of rhubarb with the warm, aromatic spices of cardamom.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups rhubarb chopped into 1-inch pieces
  • 0.75 cups brown sugar packed
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon vanilla extract
  • 0.5 cups unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 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
  • Whisk
  • Rubber 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 rhubarb, brown sugar, cardamom, and vanilla extract. Mix well and spread evenly in the bottom of the prepared cake pan.
  4. Step 4: In a large mixing bowl, combine melted butter and granulated sugar, stirring until well combined. Add eggs one at a time, beating well after each addition and incorporating the remaining vanilla extract.
  5. Step 5: In another bowl, whisk together flour, baking powder, and salt.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
  7. Step 7: Gently pour the batter over the rhubarb mixture in the cake pan, spreading it evenly.
  8. Step 8: Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the cake to cool in the pan for 10 minutes before carefully flipping it onto a serving plate.
  10. Step 10: Allow the cake to cool completely before slicing. Serve warm with whipped cream or vanilla ice cream.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months.