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Rhubarb & Pistachio Traybake Cake

  • Sarah L Samuels
  • May 6
  • 2 min read

I wanted to do another traybake cake this year using pistachios, as my other traybake cakes using rhubarb have been very popular. I did a Rhubarb & Almond and Rhubarb & Ginger which have both been really popular.


I had a bag of pistachios that needed using up so I thought this would be a nice pairing for a cake. I like the earthiness of the pistachio along with the tart rhubarb.




It’s a lovely light cake and could be served with coffee, a dollop of clotted cream or even with some custard!



Start by pre-heating oven to 180°C (160°C fan), then grease and line a 9" x 9" (23cm x 23cm) square tin with baking parchment.



Place the sugar, eggs and oil in the bowl of a stand mixer fitted with the whisk attachment.



Whisk until light and fluffy.



Add the flour, baking powder and ground pistachios- you can make your own ground pistachios in a mini food processor.




Fold into the egg mixture until all the flour is fully combined.



Fold in half of the rhubarb.



Pour the cake mixture into the prepared tin and sprinkle on the remaining rhubarb and then the roughly chopped pistachios.




Bake in the oven for 45-50 minutes or until cake tester comes out clean.




Rhubarb & Pistachio Traybake Cake


Sarah’s servings: 16

Sarah’s skill: Easy

Baking time: 45-50 minutes


INGREDIENTS


225g caster sugar

4 large eggs

240ml sunflower oil

1 tsp almond essence

240g self-raising flour

1 tsp baking powder

120g ground pistachios

200g rhubarb (cut into 1cm pieces)

30g pistachio nuts, roughly chopped


METHOD

  1. Pre-heat oven to 180°C (160°C fan).

  2. Grease and line a 9" x 9" (23cm x 23cm) square tin with baking parchment.

  3. Place the sugar, eggs and oil in the bowl of a stand mixer fitted with the whisk attachment.

  4. Whisk until light and fluffy.

  5. Add the flour, baking powder and ground pistachios and fold until all the flour is combined.

  6. Fold in half of the rhubarb.

  7. Pour the cake mixture into the prepared tin and sprinkle on the remaining rhubarb and then the roughly chopped pistachios.

  8. Bake in the oven for 45-50 minutes or until cake tester comes out clean.



EQUIPMENT USED







SARAH’S EXTRA SLICE


Make sure you get plenty of volume into the oil and eggs before adding the dry ingredients.


You can make your own ground pistachios by blitzing whole shelled pistachios in a food processor.


This cake freezes well up to 3 months.

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