Pistachio and rhubarb cake with rhubarb syrup

Craving for rhubarb pie? Here the sweet and sour vegetables are used three times: as soft pieces in the dough, lightly boiled down as a sweet topping and as a quick rhubarb syrup with which the pistachio rhubarb cake is soaked.

Ever since we got back from vacation, every form of spring veg and fruit has been at the top of our shopping list. We are currently hauling logs from the market Rhabarber home and process it Compotesyrup and preferably with cake – or all in one, like in this one Pistachio and rhubarb cake with rhubarb syrup. Unfortunately, the end of the season for the red and green poles is getting closer again. The plant should no longer be harvested by the end of June at the latest. On the one hand, the perennials should have time to recover for the next harvest, on the other hand, the oxalic acid levels increase with age. This is responsible for the sour taste of the vegetable sticks (botanically speaking, rhubarb is not a fruit) and also causes the dull feeling on the teeth after eating rhubarb.

As a child I always looked forward to the end of the rhubarb season. Huge amounts of rhubarb grew in my grandparents’ garden, and as soon as it was no longer used for compote (which I had little appreciation for as a child), we were allowed to use the ever-larger and thicker stalks for wild sword fights.

The rhubarb sword fight has become rarer now, but my fondness for any form of rhubarb cake is greater than ever. So it’s a good thing that the sweet and sour vegetables are used in different forms in this pistachio and rhubarb cake. In the cake batter itself it gives us soft and juicy moments, on top it ends up slightly reduced but still with bite, and as a syrup it finally ensures that the whole cake becomes particularly juicy when the still warm pastry is soaked with it.

More delicious recipes with rhubarb

Are you craving for rhubarb? You can find even more spring recipes with rhubarb here:

Pistachio and rhubarb cake with rhubarb syrup (recipe for a springform pan with a diameter of 20 cm)

Adapted from a recipe from Delicious Magazine

Ingredients

• 360 grams of sugar
• Zest and juice of 1 organic lemon
• 200 ml water (alternatively for a pink coloring of the syrup: 100 ml water + 100 ml rhubarb, sour cherry or cranberry juice)
• 300g rhubarb, trimmed and cut into 1.5cm pieces
• 150 g peeled pistachios + about 30 g for the topping
• 150 g Mehl Type 405
• 90 grams of durum wheat flour
• 2 TL Backpulver
• 150g butter, softened + a little more for greasing
• 3 Owner
• 130 g Greek yoghurt

preparation

1. Heat 210g sugar, lemon zest and juice and 200ml water (or 100ml water + 100ml red juice) in a medium saucepan over medium heat. Stir occasionally until the sugar has dissolved and the syrup has reduced and thickened slightly. Then stir in half of the rhubarb and simmer until the rhubarb is soft but still holding its shape. Set aside and let cool down a bit.
2. Preheat the oven to 160°C (circulating air). Line the bottom of a springform pan (∅ 20 cm) with baking paper, then grease the bottom and sides with a little softened butter. Finely grind 150 g pistachios in the universal chopper, roughly chop 30 g for the topping and set aside. Mix the flour, durum wheat flour and baking powder in a large bowl, then fold in the ground pistachios.
3. In a large bowl, cream together the butter and the remaining 150g sugar. Beat in the eggs one at a time, then work in the flour-pistachio mixture and the yoghurt well. Fold in the remaining pieces of rhubarb, pour the batter into the prepared pan and smooth out. Bake in the oven for about 1 hour, until no more dough sticks to a skewer when you test with a skewer.
4. While the cake is still warm and in the tin, poke holes in the top of the cake with a skewer and pour 2/3 of the syrup over it, reserving the rhubarb bits in the syrup for the topping. Leave the cake to cool completely in the pan.
5. Before serving, carefully remove the cake from the pan and place on a cake plate. Sprinkle with the remaining chopped pistachios, arrange the rhubarb pieces on the cake and serve drizzled with a little syrup.