A moist and vibrantly colorful rhubarb upside down cake celebrating the very best of spring and summer rhubarb bounty, easily made all in a food processor!
Prep Time:35 min
Cook Time:70 min
Total Time:1 hour 45 minutes
For the Rhubarb Topping
6–7 stalks of rhubarb (they vary so much in size, about 1.5 pounds and if have leftover can chop up and put in cake if you’d like)
¼ cup of unsalted butter
½ cup light brown sugar
¼ teaspoon ginger
½ teaspoon cardamom
4 teaspoon of salt
Zest of half an Orange (the zest of the other half will go into the batter)
For the Cake
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
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.