Rhubarb and Pistachio Cake | RICARDO

Ingredients

• 2 cups (260 g) fresh rhubarb cut into 3/4-inch (2 cm) pieces
• 3/4 cup (160 g) sugar
• 1 1/2 cups (225 g) unbleached all-purpose flour
• ½ cup (65 g) unsalted pistachios, lightly roasted and finely chopped in a food processor
• 2 tsp baking powder
• 1/2 cup (115 g) unsalted butter, softened
• 3 eggs
• 1/2 cup (125 ml) milk