Rhubarb Instant Pot Cake (Rhubarb Upside Down Cake)
"Rhubarb Instant Pot Cake became an instant favorite in our family and I know you’re going to love it too! Ultra-moist and super flavorful, it’s easy to make and even easier to eat. If rhubarb isn’t in season, it would be terrific with apples, too!..."
INGREDIENTS
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large Nellie’s Free Range Eggs
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1 large Nellie’s Free Range Egg yolk
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1/2 cup plain greek yogurt (I recommend 2% or full fat for this recipe)
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1/2 teaspoon pure vanilla extract
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground cardamom
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1/4 cup unsalted butter, melted
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1/2 cup light brown sugar, firmly packed
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1/4 teaspoon ground cardamom
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1 1/2 cups chopped rhubarb (about 5 rhubarb stalks cut into 1/2-inch pieces )
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