Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pistachio-Rhubarb Yogurt Cake 4.5 (2) This colorful, sweet-tangy cake is perfect for springtime. Close Credit: Christopher Testani Prep Time: 30 mins Cook Time: 1 hr 30 mins Total Time: 2 hrs Servings: 8 Jump to recipe This moist and tender rhubarb cake is the perfect treat for a spring celebration, dinner party, or brunch. Fresh, tart rhubarb is roasted with butter and sugar, which helps to soften and sweeten the stalks. Whole milk yogurt is the key to the cake's moist and dense crumb and is also swirled with a bit more roasted rhubarb and served alongside the finished cake. Pistachios lend a nutty touch while vanilla extract or fragrant orange blossom water helps to round out the flavor. If you've never baked with rhubarb, this easy, impressive-looking recipe is the perfect place to start. 31 Easy Cake Recipes Every Home Baker Will Love Equipment Needs (and Swaps) for Pistachio-Rhubarb Cake Cake pan: This recipe calls for an eight-inch round cake pan. You can use a square pan instead, or even a nine-inch pan if that's all you have, just note that your cake will be a touch thinner. Parchment paper: Lining the bottom of the cake pan with parchment will make it extra easy to remove the cake once it's baked. Be sure to thoroughly butter the pan before adding the parchment, then butter the parchment again for a stick-free result. Fine mesh sieve: You'll need a fine-mesh sieve to drain half of the yogurt in step 1. This helps it take on a thicker consistency (closer to Greek yogurt) so it can be dolloped on the cake when serving. If you don't have a fine-mesh sieve, you can line a colander with a double-layer of cheesecloth, a coffee filter, or damp, food-safe paper towels instead. Food processor: A food processor makes quick work of grinding the pistachios into a fine texture. If you don't have a food processor, you can grind the nuts using a mortar and pestle or pulse them in a blender instead. Electric mixer: We recommend using an electric mixer to beat the sugar and butter until light and fluffy—a stand-mixer or hand-held one work equally well here. If you don't have one, you can whisk the ingredients by hand until light in texture, just make sure your butter is fully softened first to make mixing as easy as possible. Buying Rhubarb: When shopping for rhubarb, look for firm stalks that are free of blemishes. Thinner, redder stalks tend to be sweeter than the fatter, green ones but since you'll be roasting them to bring out the sweetness, use any you can get your hands on. If you see any leaves, be sure to remove them before cooking as they contain an acid that can be harmful to humans. Directions Heat oven and prepare pan; drain half of yogurt: Preheat oven to 400°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. Roast rhubarb: 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°F. Grind pistachios; add flour, baking powder, and salt: In a food processor, finely grind pistachios. Add flour, baking powder, and remaining 1 1/2 teaspoons salt; pulse to combine. Beat butter and sugar; add eggs, then vanilla: 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. Add flour, alternating with remaining yogurt: Reduce speed to low and beat in flour mixture in two batches, alternating with remaining 1 cup yogurt. Transfer to pan, then top with rhubarb and sugar; bake: 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 15 minutes; invert, then flip onto rack to cool: 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 confections' sugar and remaining rhubarb into yogurt; serve with cake: 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. Storing Rhubarb Cake Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap cake tightly in a double-layer of plastic wrap, followed by a layer of foil, and freeze for up to two months. More Recipes With Rhubarb to Try: Rhubarb-Strawberry Tart Pavlova With Rhubarb and Pistachios Rhubarb Crumb Bars Rhubarb-Raspberry Cheesecake Squares Rhubarb Compote Martha made this recipe on episode 1103 of Martha Bakes. Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.