Since the very first dessert I ever shared on here was a rhubarb cake it seems quite apropos that the 2nddessert I share would be….also a rhubarb cake! Turned it on its head for an rhubarb upside cake. Debating how to even start going about developing recipes on here and leaning towards picking a few local seasonal ingredients at a time and going all out with them! Already testing out my 3rdrhubarb dessert…
But on to this cake. It’s so moist, thanks to the yogurt, almost reminiscent of custard inside. The spiced brown sugar toppings absorbs into the rhubarb while baking to offset its tart notes and the pistachios add a sweet nuttiness to the batter. I threw in some ginger as well, as cardamom is in the ginger family and being a more the merrier kind of gal I though why the heck not. Add orange juice and orange zest on top of that and the result is an impressive spring and summer treat that’s as absolutely eye candy to look at and a pleasure to eat!
A more accurate name would actually be Cardamom, Pistachio, Orange & Yogurt Rhubarb Upside Down Cake…but that seems a bit long…no? The best part about it? I made this whole cake in a food processor. Initially used to ground up the pistachios, I wanted to experiment doing so and it absolutely works! Take out your food processor, stop reading and starting cooking!
I’ve shared in process shots of this rhubarb upside down cake to help ya with all your cooking needs along the way.
*Please note: I wrote this post at the end of June and didn’t launch my blog until September which is why I’m talking about being in the middle of summer during fall.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
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Rhubarb Upside Down Cake
- Prep Time: 35 min
- Cook Time: 70 min
- Total Time: 1 hour 45 minutes
- Yield: 8-10
- 1 ½ cups of flour
- 1 cups of Greek yogurt
- 1 stick of butter (room temperature)
- ½ cup white sugar
- ¼ cup brown sugar
- 3/4 cup pistachios
- Zest and Juice of 1 orange
- 2 eggs
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon of cardamom
- 1 teaspoon kosher salt
- Preheat oven to 325 degrees.
- Cut the rhubarb to fit your cake pan. This takes a bit of trial and error. I like to line the rhubarb up in a row and place the cake pan on top to get an idea of where to trim. Some stalks will be long enough to cut into 2 pieces to use. I can’t emphasize enough how much rhubarb differs in size. I like to fit in as many rows of rhubarb as the cake pan will fit, often putting a piece in the pan only to take out and time a bit more to fit snuggly. Take the rhubarb out and set aside, in a row so you know what order to put the pieces back in.
- Melt the butter on the stove and add the brown sugar, cardamom, ginger and salt. Mix and pour this sugar mixture into the cake pan, the line the rhubarb you just trimmed and set aside on top.
- In a food processor, finely grind pistachios. Change the blade to the dough blade and add flour, baking powder, and salt; pulse to combine. Add butter in chunks and sugar and beat in processor, beat in beat in eggs, one at a time, then add the flour and beat until combined (stopping to scrape sides down so that all the batter gets mixed). Add orange juice and zest, vanilla, cardamom, and the yogurt. Keep beating until it’s all combined.
- Transfer batter to pan, on top of rhubarb stalks, and smooth top.
- Bake in oven for 1 hr and 10min.
- Cool the cake for 5-10min then run a small sharp knife around edges. Place a plate on top of the cake pan and invert. Slowly lift the cake pan away.
- I prefer the cake warm with fresh whipped cream or ice cream but it can also be served at room temperature, as is.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.