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RECIPE

Pistachio-Rhubarb Yogurt Cake

PREP: 35 MINS

TOTAL: 2 HRS 5 MINS

Serves 8

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Christopher Testani

Directions

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

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

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