I just adore rhubarb. It’s always been a favorite in my family. In fact, we always had a few rhubarb plants growing on the backyard. My mom cooked it into a sweetened sauce that we’d eat it with spoons. Tart but sweet, rhubarb sauce is a great springtime dessert. I love that rhubarb sauce so much that it is one of the first recipes I posted on my site. How long it takes: 1 ½ hours Equipment you’ll need: mixing bowl, electric mixer, 7 inch metal cake pan, Instant Pot Servings: 8
About this Rhubarb Instant Pot Cake
Rhubarb and cardamom go together perfectly. Ever since I paired rhubarb with cardamom in these rhubarb bars, I’ve been smitten with the combination. Try it in strawberry rhubarb crisp, too! The unique taste of cardamom is difficult to describe, but it has a warm flavor with hints of citrus that goes great with other warm spices like cinnamon and nutmeg. The cake is very moist and rich. The cake is a dense cake, reminiscent of a great bread pudding. The rhubarb with the butter and brown sugar turns into a sauce that tastes like a rhubarb caramel. It’s perfect drizzled over the cake right before you serve a slice. You don’t have to turn on the oven. This unique cake “bakes” in just over an hour in your Instant Pot. You don’t have to heat up your kitchen which is nice for for these warmer days we’ve been having!
Suggested Toppings
This Instant Pot cake is great served with ice cream or whipped cream. Try making lightly sweetened homemade whipped cream with a touch of cardamom or cinnamon to perfectly complement this cake. in your Instant Pot!
