Description
A delightful Rhubarb Pistachio Cake that combines the tartness of rhubarb with the nutty crunch of pistachios, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped rhubarb (fresh or frozen)
- ½ cup chopped pistachios, unsalted
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the chopped rhubarb and pistachios gently.
- Transfer the batter to the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Notes
- For gluten-free, use a gluten-free flour blend.
- Replace granulated sugar with coconut sugar for a healthier option.
- Use coconut oil instead of butter for a dairy-free version.
- For nut-free, omit pistachios and use sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Rhubarb, Pistachio, Cake, Dessert, Baking