Pistachio-Rhubarb Yogurt Cake

Pistachio-Rhubarb Yogurt Cake is a moist, tender cake made with creamy yogurt, tart rhubarb, crunchy pistachios, and bright lemon zest. Perfect for brunch, afternoon coffee, or spring gatherings, this easy one-bowl-style bake delivers a balanced combination of sweet, tangy, and nutty flavors.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 305kcal

Author: Lora

Cost: 3

Equipment

9-inch cake pan
mixing bowls
whisk
Rubber spatula
measuring cups and spoons
cooling rack

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
1 cup plain yogurt
3/4 cup granulated sugar
2 large eggs
1/2 cup neutral oil
1 tbsp lemon zest
1 tsp vanilla extract
1 1/2 cups fresh rhubarb, chopped
2/3 cup shelled pistachios, chopped
1 tbsp coarse sugar

Instructions

Heat the oven to 350°F (175°C). Line a 9-inch round cake pan or 8-inch square pan with parchment paper and lightly grease the sides.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and fold gently until no dry flour remains. Do not overmix.
If the rhubarb is very juicy, toss it with 1 teaspoon flour. Fold most of the rhubarb and half of the pistachios into the batter.
Transfer the batter to the prepared pan and smooth the surface. Scatter the remaining rhubarb, remaining pistachios, and coarse sugar over the top.
Bake for 38 to 48 minutes, or until golden brown and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
Cool the cake in the pan for 15 minutes. Run a knife around the edge and carefully remove from the pan.
Allow the cake to cool further before slicing. Serve slightly warm or fully cooled.

Notes

Use fresh rhubarb when possible and cut it into small pieces for even baking. If the rhubarb is very juicy, toss it with 1 teaspoon of flour before folding into the batter. Greek yogurt can be used for a richer texture; add 1 tablespoon milk if it is very thick. Cover loosely with foil if the pistachios brown too quickly. Store covered at room temperature for 1 day or refrigerate for up to 4 days. Freeze individual slices for up to 2 months.

Nutrition