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Perfect Brown Butter Rhubarb Cardamom Upside Down Cake

brown butter rhubarb cardamom upside down cake - featured image
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A quick and easy upside down cake featuring nutty brown butter, tangy rhubarb, and warm cardamom spice, perfect for spring and summer desserts.

Ingredients

Scale
  • 1 pound (450g) fresh rhubarb, sliced into 1-inch pieces
  • 6 tablespoons (85g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar for topping
  • 1 cup (200g) granulated sugar for batter
  • 1 1/2 cups (190g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: raw sugar or turbinado sugar for sprinkling on top

Instructions

  1. Prepare the rhubarb topping: In a medium saucepan, combine 3/4 cup sugar and 6 tablespoons unsalted butter over medium heat. Stir frequently as the butter melts and begins to foam.
  2. Brown the butter: Keep stirring until the butter turns a golden brown with a nutty aroma, about 4-5 minutes. Watch carefully to avoid burning.
  3. Add rhubarb pieces: Stir in the sliced rhubarb and cook for 2-3 minutes until just starting to soften but still holding shape. Remove from heat and pour mixture evenly into a prepared 9-inch cake pan.
  4. Preheat oven to 350°F (175°C).
  5. Mix dry ingredients: In a bowl, whisk together flour, baking powder, ground cardamom, and salt.
  6. Combine wet ingredients: In a separate bowl, beat eggs with 1 cup sugar until creamy and pale, about 2-3 minutes. Stir in yogurt and vanilla extract.
  7. Incorporate browned butter: Slowly drizzle about half of the browned butter used for the topping into the wet ingredients, stirring gently to combine.
  8. Fold dry into wet: Gradually add the dry mixture into the wet, mixing just until combined. Avoid overmixing.
  9. Pour batter over rhubarb: Spread batter evenly on top of the rhubarb in the cake pan, smoothing the surface.
  10. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Edges should be golden and top spring back when touched.
  11. Cool and flip: Let cake rest for about 10 minutes before carefully inverting onto a serving plate. Use a knife to loosen edges if needed.

Notes

Use a light-colored pan for browning butter to monitor color changes. Let the cake cool before flipping to avoid topping sliding off. Line pan with parchment paper under rhubarb for easier release. Eggs should be at room temperature to avoid curdling. Overmixing batter can lead to tough cake.

Nutrition

Keywords: brown butter, rhubarb, cardamom, upside down cake, spring dessert, easy cake, gluten-free option, homemade dessert

Find it online: https://snappyspoon.com/perfect-brown-butter-rhubarb-cardamom-upside-down-cake-recipe-easy-and-delicious/