Pistachio Rhubarb Yogurt Cake Recipes

PISTACHIO-RHUBARB YOGURT CAKE

Pistachio-Rhubarb Yogurt Cake image

The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes by roasting it with sugar before baking, and add ground pistachios to the batter to unleash a sweet nuttiness. Martha made this cake on Martha Bakes episode 1103.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h5m

Number Of Ingredients 11

Ingredients

1 stick plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 cups plain whole-milk yogurt
1 pound rhubarb, trimmed and cut crosswise into 3-inch pieces
1 1/2 cups granulated sugar, plus more for sprinkling
1 3/4 teaspoons kosher salt
1/2 cup shelled unsalted pistachios (2 1/4 ounces)
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 large eggs, room temperature
1 1/4 teaspoons pure vanilla extract or orange-blossom water
1/4 cup confectioners' sugar

Steps:

Preheat oven to 400 degrees. Butter an 8-inch-round, 2-inch-deep cake pan and line bottom with parchment; butter parchment. Place 1 cup yogurt in a fine-mesh sieve set over a bowl; let drain in refrigerator.
Meanwhile, toss together rhubarb, 1/2 cup granulated sugar, 1 tablespoon butter, and 1/4 teaspoon salt on a rimmed baking sheet. Roast, stirring once, just until tender, about 15 minutes. Reduce oven temperature to 325 degrees.
In a food processor, finely grind pistachios. Add flour, baking powder, and remaining 1 1/2 teaspoons salt; pulse to combine. Beat together remaining 1 stick butter and 1 cup granulated sugar with a mixer on medium-high speed until light and fluffy. Beat in eggs, one at a time, then vanilla. Reduce speed to low and beat in flour mixture in two batches, alternating with remaining 1 cup yogurt.
Transfer batter to pan and smooth top. Arrange about half of rhubarb over top; refrigerate remaining rhubarb in syrup until ready to serve. Sprinkle cake with granulated sugar and bake until a tester inserted in center comes out clean, about 1 hour, 15 minutes (if browning too quickly, tent with foil). Transfer pan to a wire rack and let cool 15 minutes. Run a small sharp knife around edges. Invert onto a cutting board, then immediately flip onto rack; let cool completely.
Stir confectioners' sugar into drained yogurt. Chop remaining rhubarb and swirl into yogurt, along with some syrup. Serve cake with yogurt, drizzled with more syrup.

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