Pistachio-Rhubarb Yogurt Cake
Serious Fun Food
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Cooking tools:
- Food processor
- Stand mixer
- Fine-mesh sieve
- Cake pan
- Cake tester
- Cooling rack
- Paring knife
- Chef's knife
- Cutting board
- Oven
- Parchment paper
- Aluminum foil
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1 stick plus 1 tablespoon unsalted butter, room temperature (plus more for pan)
- 2 cups plain whole-milk yogurt
- 1 pound rhubarb (trimmed and cut crosswise into 3‑inch pieces)
- 1 ½ cup granulated (plus more for sprinkling)
- 1 3/4 teaspoon coarse salt
- ½ cup shelled unsalted pistachios
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 1 ¼ teaspoon orange blossom water or pure vanilla extract
- ¼ cup confectioners’ sugar
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