Ontario Yogurt, Rhubarb & Pistachio Cake - Milk

Ingredients

• 1 non-stick, 12-inch rectangular, loose bottom tart pan
• 1/4 cup plus 4 tsp (80 grams) Ontario butter, melted, then cooled
• 1/4 cup plus 2 tsp (70 grams) granulated sugar
• 2 tbsp or 40 grams liquid honey
• 3/4 cup or 95 grams all-purpose flour
• 1/3 cup or 40 grams almond flour
• 1 teaspoon baking powder
• 1 tablespoon of fresh lemon juice
• 1/2 cup or 120 grams Ontario plain yogurt (full fat)
• 4 stalks local rhubarb, cut into thin strips
• 1/2 cup or 50 grams crushed pistachios
• 1 tbsp pearl sugar for dusting the top of the tart
• Springs fresh mint (optional)
• Whipping cream to serve (optional)