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. If rhubarb isn’t in season, try it with apples.  

Recipe Overview

Why you’ll love it: You won’t have to turn your oven on to make this unique rhubarb cake.

How long it takes: 1 ½ hours
Equipment you’ll need: mixing bowl, electric mixer, 7 inch metal cake pan, Instant Pot
Servings: 8

Slice of instant pot cake in front of another, and an instant pot.
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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.

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!
Overhead view of cake flecked with rhubarb pieces.

Try It With Apples!

If you don’t love rhubarb (I feel like it’s in the love-it-or-hate-it camp with cilantro and beets) or if rhubarb isn’t  in season, make this recipe with chopped apples instead.
Rhubarb cake in front of eggs, rhubarb, and an Instant Pot.

Cake Pan

If you have a 6-quart Instant Pot, you’ll need a 7-inch cake pan to fit inside it. I bought this cake pan and it works perfectly. You bake the cake tightly covered with paper towel and foil to prevent steam from making it soggy.

Slice of rhubarb instant pot cake, with rhubarb in the background.

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.

More Cake Recipes


Rhubarb Instant Pot Cake (Rhubarb Upside Down Cake)

4.64 from 19 votes
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 8 servings
Rhubarb Instant Pot cake is ultra-moist, super flavorful, easy to make and even easier to eat. It's great with apples, too.
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For the Cake:

  • 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 recommended)
  • 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 (if you prefer, an additional ½ ground cinnamon can be substituted)
  • ¼ teaspoon ground nutmeg

For the topping:

  • ¼ cup unsalted butter, melted
  • ½ cup light brown sugar, firmly packed
  • ¼ teaspoon ground cardamom (or ground cinnamon)
  • 1 ½ cups chopped rhubarb (about 5 rhubarb stalks cut into ½ -inch pieces )


  • Spray a 7-inch cake pan with nonstick cooking spray and line the bottom with parchment paper. Spray parchment paper with nonstick cooking spray, set aside.
  • In a large mixing bowl, beat ½ cup butter until fluffy. Add sugar and beat again. Add eggs and egg yolk and beat until fluffy. Add yogurt and vanilla extract and beat to combine.
  • Add dry ingredients on top (flour, baking powder, cinnamon, salt, ½ teaspoon cardamom, nutmeg) and mix them together gently before beating them into the wet ingredients, scraping down sides as needed. Set aside while you make topping.
  • In a small bowl, combine melted butter with brown sugar, chopped rhubarb, and ¼ teaspoon cardamom. Spread mixture into the bottom of the prepared cake pan.
  • On top of rhubarb mixture, spread cake batter into an even layer (batter will be thick). Cover pan with a paper towel and then wrap tightly with foil.
  • In the bottom of a 6-quart Instant Pot insert, add 1 cup of cold water. Place covered cake pan on top of steamer insert and carefully place it in the Instant Pot. Cover the Instant Pot and turn valve to seal. Set Instant Pot to Pressure Cook (or Manual, high pressure) for 60 minutes.
  • When the timer goes off, let the Instant Pot naturally release for 10 minutes. Carefully release remaining pressure (quick release) and remove the cake from the Instant Pot.
  • Remove foil and paper towel and run a butter knife around the edges of the cake pan. Place a heat-safe plate that has a rim (not a cake stand!) over the cake pan. Holding the plate in place, carefully flip the plate and pan over. Slowly remove cake pan from cake.


  • If rhubarb isn’t in season or you don’t like it, this recipe is also delicious with chopped apples.
  • If your cake pan is tall like mine, you can make aluminum foil “handles” for your steamer basket to make it easier to remove the pan when it is finished cooking. Wrap a double-thick piece of foil around the handles of the steamer tray to make them longer so you can use those to lift it out when it’s done cooking.


Serving: 1slice, Calories: 402kcal, Carbohydrates: 52g, Protein: 6g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 256mg, Potassium: 156mg, Fiber: 1g, Sugar: 33g, Vitamin A: 655IU, Vitamin C: 2mg, Calcium: 111mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.64 from 19 votes (19 ratings without comment)

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  1. Danielle says:

    My niece and I made this together tonight. She said that eating it was the best part of her whole weekend! Everyone in the family loved it. 

    A quick note that the cardamom has been left out of Step 4. It’s not a big deal, but my niece and I didn’t realize our mistake until we had already put the rhubarb mixture in the pan. 

    1. Rachel Gurk says:

      Oh thank you so much for pointing that out, sorry about that! Fixing now. I’m glad you liked it regardless! It’s great without it, but the cardamom does add a little something to the flavors.

  2. Charlie says:

    Excellent recipe. I foolishly rushed the depressurization and the cake partly collapsed. It came back to some extent. FOLLOW THE RECIPE!

    1. Rachel Gurk says:

      Oh no! Sorry to hear that but I’m glad you still liked it!

  3. Cathy says:

    Just took it out and plated it..Looks delish! Smells Delish! Thanks!

    1. Rachel Gurk says:

      So glad to hear it! Thank you for taking the time to come back and leave a comment!

  4. Emily says:

    Hi! I’m planning to make this for a friend’s birthday celebration tonight. Wondering… is this better served hot/right out of the IP, cold, or room temp?

    1. Rachel Gurk says:

      It’s great all three ways, but I love it warm. :) I hope you like it!