Rhubarb Instant Pot Cake (or apple)

Slice of rhubarb Instant Pot cake in front of another.

4.64 from 19 votes

Rhubarb Instant Pot Cake (or apple)

Rhubarb Instant Pot cake is ultra-moist, super flavorful, easy to make and even easier to eat. It's great with apples, too.

Prep Time20

Cook Time1

Additional Time10

Total Time1 30

Course: Cakes & Cupcakes

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

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 teaspoon 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 )

Instructions

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.
½ cup unsalted butter, softened, ¾ cup granulated sugar, 2 large eggs, 1 large egg yolk, ½ cup plain Greek yogurt, ½ teaspoon pure vanilla extract
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.
1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground cardamom, ¼ teaspoon ground nutmeg
In a small bowl, combine melted butter with brown sugar, ¼ teaspoon cardamom, and chopped rhubarb. Spread mixture into the bottom of the prepared cake pan.
¼ cup unsalted butter, melted, ½ cup light brown sugar, firmly packed, ¼ teaspoon ground cardamom, 1 ½ cups chopped rhubarb
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.

Notes

Fruit variation: If rhubarb isn't in season or you don't like it, this recipe is also delicious with chopped apples.
Cooking tip: 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 the cake out when it's done cooking.

Nutrition

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