Pistachio-Rhubarb Yogurt Cake

Pistachio-Rhubarb Yogurt Cake

This Pistachio-Rhubarb Yogurt Cake is topped with springtime rhubarb. Temper the vegetable’s sour notes by roasting it with sugar before baking, and add ground pistachios to the yogurt batter to unleash a sweet nuttiness.

Pistachio-Rhubarb Yogurt Cake 

Print This Recipe Total time Yield 8Source Martha Stewart LivingPublished
Pistachio-Rhubarb Yogurt Cake


  • 1 stick plus 1 tablespoon unsalted butter, room temperature (plus more for pan )
  • 2 cup plain whole-milk yogurt
  • 1 pound rhubarb (trimmed and cut crosswise into 3‑inch pieces )
  • 1 ½ cup granulated (plus more for sprinkling )
  • 1 3/4 teaspoon coarse salt
  • ½ cup shelled unsalted pistachios
  • 1 ½ cup all-purpose flour
  • 2 teaspoon baking powder
  • 2 large eggs
  • 1 ¼ teaspoon orange blossom water or pure vanilla extract
  • ¼ cup confectioners’ sugar


Preheat oven to 400 degrees F. 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, ½ cup granulated sugar, 1 tablespoon butter, and ¼ 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 ½ 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.

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.

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.