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Pistachio-Rhubarb Yogurt Cake

Martha Stewart
  • 125 minutes
  • Serves 8

INGREDIENTS

1 lb

Rhubarb

2

Eggs, large

1 1/2 cups

All-purpose flour

2 tsp

Baking powder

1/4 cup

Confectioners' sugar

1 1/2 cups

Granulated sugar

1 3/4 tsp

Salt, coarse

1 1/4 tsp

Water or pure vanilla extract, orange blossom

1/2 cup

Pistachios, unsalted

2 cups

Whole-milk yogurt, plain

1 stick

Plus 1 tablespoon unsalted butter, room temperature, plus more for pan