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Pistachio-Rhubarb Yogurt Cake

The key to this recipe's moist crumb? You guessed it: yogurt, which we used instead of milk once again. 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.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Christopher Testani

Source: Martha Stewart Living, April 2016

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 coarse salt
  • 1/2 cup shelled unsalted pistachios (2 1/4 ounces)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs, room temperature
  • 1 1/4 teaspoons orange-blossom water or pure vanilla extract
  • 1/4 cup confectioners' sugar

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 orange-blossom water. 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.) Let cool in pan on a wire rack 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.

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