Cardamom Rhubarb Upside Down Cake
Total Time: 01h 35m
Hands-on Time: 00h 25m
Makes: 8 - 10 servings
A great way to highlight spring rhubarb, this show stopper upside down cake recipe spiced with cardamom has just the right amount of sweetness to balance the tartness of the rhubarb.
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Ingredients
- For Brown Sugar Mixture:
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon Frontier Co-op® Ground Cardamom Seed
- 2 cups rhubarb (frozen or fresh)
- For Dry Mixture:
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup Frontier Co-op® Organic, Fair Trade Cane Sugar
- 1 teaspoon Frontier Co-op® Baking Powder
- 1/2 teaspoon Frontier Co-op® Baking Soda
- 1/2 teaspoon Frontier Co-op® Sea Salt
- For Wet Mixture:
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- For Topping:
- 3 tablespoons powdered sugar
Directions
- Preheat oven to 375 degrees and grease a 9-inch spring form pan.
- In bottom of pan, combine brown sugar and butter, then place in the oven for 4 to 5 minutes, just long enough to melt the butter. Remove from oven, add 1/2 teaspoon cardamom and stir until well combined. Sprinkle rhubarb over the brown sugar mixture in an even layer.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir until well combined. In a separate bowl, combine milk, eggs and melted butter. Whisk until well combined.
- Pour dry ingredients into wet ingredients and stir until just combined. Pour over the rhubarb.
- Bake cake for 45 to 55 minutes, until top is golden and a knife comes out clean when inserted. Allow to cool in the pan for 10 minutes, then run a knife around the outside edge. Remove sides of spring form and carefully flip the cake onto another pan. Run a knife between the top of the cake and the spring form bottom, lifting to separate. Let cake cool completely.
- To serve, whisk together powdered sugar and remaining 1/2 teaspoon cardamom, then using a sifter or sieve, sprinkle the mixture over the cake.
