Rhubarb Upside-Down Yogurt Cake
This is the one dessert I make on repeat all season. Not to toot my own rhubarb horn, but this is the best cake.
Every bite is a perfect bite.
It’s not too sweet yet has enough sugar to create a blush syrup to envelop the whole cake. The crumb is soft yet spongey. I love the addition of cardamom to pair with the tangy and tart elements, but is equally great without or with citrus zest. Use with fresh or frozen rhubarb!
Rhubarb Upside-Down Yogurt Cake
Ingredients
For the rhubarb topping
- 3 cups rhubarb (about 300 grams) chopped
- 1/4 cup unsalted butter, melted
- 1 Tbsp all purpose flour
- 3/4 cup sugar
- 1/2 tsp vanilla
- 1/4 tsp ground cardamom (optional)
- 2-4 drops of red or magenta food colouring (optional)
For the cake
- 1 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 3/4 cup sugar
- 1 egg
- 1/2 c yogurt
- 1/4 c water
- 1 tsp vanilla
Instructions
- Pre-heat oven to 350. Line a 9 inch cake pan with a round of parchment paper, anchored with a smear of room temperature butter. Grease edges of pan with butter.
- Arrange rhubarb in the bottom of the pan. In this photo, I kept the rhubarb in full lengths but chopped rhubarb is easier and better for baking/slicing. Add flour, sugar and cardamom evenly overtop of the rhubarb. Add vanilla and food colouring to butter and then drizzle evenly overtop of the rhubarb. Set aside.
- In a bowl, sift flour, baking powder and salt. Set aside. In another bowl, combine sugar, butter, egg and vanilla and beat with a hand mixer until light and fluffy, about 3 minutes. In another bowl, whisk together water and yogurt.
- Add 1/3 of your dry mixture to your egg/sugar/butter mixture and fold until combined. To this mixture, add 1/2 of your yogurt mixture and fold until combined. Repeat, and then add the last 1/3 of your dry mixture. It will be thick, so fold in with intention! Add batter to your pan and with the back of a spoon, smooth out evenly.
- Bake for 40-50 minutes or until a toothpick comes out clean when inserted into the cake. This cake can easily be under-baked due to the moisture of the rhubarb, so make sure to insert your toothpick all the way through to see if any raw cake batter remains. Let sit for 2 minutes, then flip out onto a plate. Serve warm with sweetened whipped cream.