EyeSwoon

Rhubarb-Pistachio Bundt Cake with Rose Glaze

Poppy's Catering

rhubarb_bundtcake_recipe_full_eyeswoon
< >
  • Ingredients

      • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
      • 2 1/4 cups all-purpose flour, plus more for pan
      • 2 1/4 cups granulated sugar
      • 1/2 teaspoon grated lemon zest
      • 5 large eggs, room temperature
      • 2 teaspoons rose water
      • 1 teaspoon vanilla extract
      • 1/2 teaspoon kosher salt
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 3/4 cup plain yogurt
      • 3/4 cup plus 2 tablespoons raw pistachios, toasted and chopped 8 ounces rhubarb (2-3 stalks)
      • 2 1/2 cups powdered sugar
      • 2 tablespoons milk
      • 1 tablespoon rose water
      • 1/2 teaspoon vanilla extract
      • 1/8 teaspoon salt
      • dried rose petals
      • raw pistachios, toasted and chopped

       

  • Method

      1. Preheat oven to 350°F.
      2. Butter and flour Bundt pan.
      3. Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant.
      4. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy.
      5. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition.
      6. Beat in rose water, vanilla extract on medium-low speed until combined.
      7. Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl.
      8. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping sides of bowl as needed.
      9. Fold in pistachios.
      10. Cut rhubarb crosswise into 2 1/2” pieces.
      11. Using a mandolin set to 1/4” or a very sharp knife, slice rhubarb lengthwise.
      12. Pour one-third of the batter into prepared pan on a smooth surface.
      13. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter.
      14. Pour another third of the batter on top of rhubarb layer on a smooth surface.
      15. Repeat with remaining rhubarb and batter.
      16. Bake cake until the surface is cracked and golden brown, springs back to the touch, 50–60 minutes.
      17. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
      18. Whisk powdered sugar, milk, rose water, vanilla extract and salt in a medium bowl until well combined.
      19. Glaze should be pourable but stiff enough to hold its shape – it can be thickened with more powdered sugar or thinned with more milk.