Rhubarb and Pistachio Cake
Rhubarb and Pistachio Cake
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Rhubarb and Pistachio Cake

20 MIN
1 H
1 H
1 H



  1. In a bowl, combine the rhubarb with ¼ cup (55 g) of the sugar. Let rest for 1 hour at room temperature.
  2. 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.
  3. In a bowl, combine the flour, pistachios and baking powder.
  4. 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.
  5. 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.


  1. 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.

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

  3. 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.

  4. 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!

  5. Absolutely delicious cake, moist and tender. A keeper!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.