Ontario Yogurt, Rhubarb & Pistachio Cake
Ontario Yogurt, Rhubarb & Pistachio Cake - A delicious, everyday treat featuring local ingredients. Serves 6.
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Cooking tools:
- Tart pan
- Pastry brush
- Oven
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Hand mixer
- Serving platter
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)
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