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Perfect Upside-Down Rhubarb Almond Cake Recipe with Cardamom Honey Glaze

upside-down rhubarb almond cake - featured image
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A moist and nutty almond cake topped with caramelized rhubarb and finished with a fragrant cardamom honey glaze. This easy and elegant dessert is perfect for spring and special occasions.

Ingredients

  • Fresh rhubarb stalks (about 1 pound / 450 grams), trimmed and cut into 1-inch pieces
  • Granulated sugar (1/2 cup / 100 grams) for caramelizing rhubarb
  • Unsalted butter (2 tablespoons / 28 grams), melted, for the pan
  • All-purpose flour (1 cup / 125 grams)
  • Almond flour (1/2 cup / 50 grams)
  • Baking powder (1 teaspoon)
  • Salt (1/4 teaspoon)
  • Unsalted butter (1/2 cup / 113 grams), softened
  • Granulated sugar (3/4 cup / 150 grams)
  • Large eggs (2), room temperature
  • Pure almond extract (1 teaspoon)
  • Whole milk (1/2 cup / 120 ml), room temperature
  • Honey (1/4 cup / 85 grams), preferably raw or local
  • Ground cardamom (1/2 teaspoon)
  • Fresh lemon juice (1 teaspoon)

Instructions

  1. Preheat oven to 350°F (175°C). Butter the cake pan with melted butter, sprinkle granulated sugar evenly over the bottom.
  2. Toss rhubarb pieces with 1 tablespoon sugar to soften, then spread evenly over sugared butter in pan.
  3. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (3-5 minutes).
  5. Beat in eggs one at a time, mixing well after each addition. Stir in almond extract.
  6. Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Pour batter evenly over rhubarb in cake pan, smooth surface with spatula.
  8. Bake for 40-45 minutes until a toothpick inserted in center comes out clean and edges are golden brown.
  9. Let cake cool in pan for about 15 minutes.
  10. Warm honey, cardamom, and lemon juice gently in a small saucepan over low heat until combined and fragrant (do not boil).
  11. Invert cake onto serving plate and drizzle warm cardamom honey glaze over the top.
  12. Allow glaze to set for a few minutes before slicing. Serve slightly warm or at room temperature.

Notes

If cake sticks when flipping, use a thin spatula to loosen edges gently. Butter should be softened, not melted, for best creaming results. Overmixing batter can make cake dense. Frozen rhubarb can be used if thawed and dried. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free, use coconut oil and plant-based milk. Warm honey glaze gently to preserve flavor.

Nutrition

Keywords: rhubarb cake, upside-down cake, almond cake, cardamom honey glaze, spring dessert, easy cake recipe, gluten-free option, vegan option

Find it online: https://twirltaste.com/perfect-upside-down-rhubarb-almond-cake-recipe-with-cardamom-honey-glaze-easy-and-homemade/