This tart and sweet Rhubarb Upside Down Cake is an absolute showstopper of a dessert perfect for spring and summer. It’s baked with olive oil and Greek yogurt, with cardamom in the batter for Scandinavian-inspired flavor. It’s super fun – and surprisingly easy – to make with just one bowl needed!
I love baking with olive oil! It may sound unusual, but it’s common in Mediterranean baking. The earthy taste of olive oil is a wonderful complement to sweet flavors. Many of you know I’m of Greek descent and love cooking Greek food, so it’s not surprising I use olive oil with abandon!
The other half of my descent is Norwegian, and I also love dabbling with Nordic cooking. Scandinavian desserts are some of the best in the world! Sour cream and cardamom are two staples in Nordic baking.
So this recipe is a marriage of baking traditions from my two halves – the cardamom is absolutely delicious in here with the sweet, tart rhubarb. And instead of sour cream, I’m using Greek yogurt, which acts almost the same but with more protein and less fat.