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Rhubarb and Pistachio Cake

Name: Rhubarb and Pistachio Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: fresk rhubarb; sugar; unbleached all-purpose flour; unsalted pistachios; baking powder; unsalted butter; eggs; milk

5 stars (30) Rate this recipe

Preparation: 20 MIN
Cooking: 1 H
Waiting: 1 H
Cooling: 1 H
Servings: 10
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Ingredients
Preparation

Nutrition Facts

For 1 serving

Teneur	% valeur quotidienne
Calories 286
Total Fat 14.7 g
Saturated Fat 7 g
Sodium (salt) 103 mg
Carbohydrates 33 g
Fibre 2 g
Protein 6 g

About nutrition facts

Ingredients

2 cups (260 g) fresh rhubarb cut into 3/4-inch (2 cm) pieces
3/4 cup (160 g) sugar
1 1/2 cups (225 g) unbleached all-purpose flour
1/2 cup (65 g) unsalted pistachios, lightly toasted and finely chopped in a food processor
2 tsp baking powder
1/2 cup (115 g) unsalted butter, softened
3 eggs
1/2 cup (125 ml) milk

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Preparation

In a bowl, combine the rhubarb with ¼ cup (55 g) of the sugar. Let rest for 1 hour at room temperature.
With the rack in the middle position, preheat the oven to 350°F 180°C). Line a 5 x 9-inch (13 x 23 cm) loaf pan with a strip of parchment paper, letting it hang over two sides. Butter the other two sides. Set aside.
In a bowl, combine the flour, pistachios and baking powder.
In a large bowl, cream the butter with the remaining sugar using an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the milk. With a spatula, add the rhubarb and its juice. Stir to combine.
Spoon into the prepared pan and bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool. Remove from the pan and let completely cool on a wire rack.

Comments

Russell H.

4 stars May 29th, 2017

Very delicious but one end of the loaf was undercooked and even the totally cooked portion was very difficult to slice, being so tender and crumbly, even when cold.
Anne M.

5 stars May 22nd, 2017

Changed from pistachios to ground almonds - really moist delicious cake
Edith H.

5 stars October 29th, 2016

Changed the recipe to make it whole grain, dairy and refined sugar free and it turned out great. I substituted the white flour for stoned ground whole grain wheat flour, changed the milk for almond milk and th white sugar for honey. I kept the same amount to misplaced with the rhubarb but only a third of a cup to mix with the eggs.
Allison L.

5 stars October 6th, 2013

My husband adores rhubarb in anything. Made this with some late rhubarb and he loved it. Delicious, moist and flavourful! It is indeed a keeper!
Susan H.

5 stars June 11th, 2013

Absolutely delicious cake, moist and tender. A keeper!