Description
This ultra-moist Instant Pot rhubarb cake is rich, spiced, and perfect for spring. No oven needed, just your pressure cooker and simple ingredients.
Ingredients
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 large egg yolk
½ cup plain Greek yogurt (2% or full fat)
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cardamom (or more cinnamon)
¼ teaspoon ground nutmeg
For the topping:
¼ cup unsalted butter, melted
½ cup light brown sugar, firmly packed
¼ teaspoon ground cardamom (or cinnamon)
1 ½ cups chopped rhubarb (or chopped apples)
Instructions
1. Spray a 7-inch cake pan with cooking spray, line bottom with parchment, and spray again.
2. Beat softened butter until fluffy. Add sugar and beat again. Add eggs and yolk; beat until light. Mix in yogurt and vanilla.
3. Add dry ingredients (flour, baking powder, spices, salt) and gently mix into wet ingredients.
4. In a separate bowl, combine melted butter, brown sugar, cardamom, and rhubarb. Spread into prepared pan.
5. Spread cake batter over rhubarb mixture in an even layer.
6. Cover pan tightly with paper towel and foil.
7. Pour 1 cup water into Instant Pot. Place trivet inside, then the cake pan on top.
8. Seal lid, set Instant Pot to high pressure for 60 minutes.
9. Allow natural pressure release for 10 minutes, then quick release.
10. Carefully remove pan. Run a knife around edges, then invert onto plate to serve.
Notes
Fruit swap: Use apples if rhubarb isn’t available or preferred.
Serving tip: Top with whipped cream or ice cream.
Storage: Refrigerate up to 5 days or freeze for 1 month.
Use foil handles on trivet for easier removal from Instant Pot.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 402
- Sugar: 33g
- Sodium: 256mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 116mg