Rhubarb-Pistachio Bundt Cake With Rose Glaze
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour (plus more for pan)2.25 cups
Granulated Sugar5 large
Egg (room temperature)1 tbsp
Rose Water1 tsp
Vanilla Extract1 tsp
Kosher Salt1 tsp
Baking Powder1 tsp
Baking Soda3 cup
Plain Yogurt2.5 cups
Powdered Sugar2 tbsps
Milk1 tsp
Salt2 tbsps
Rose Petal (dried)Directions:
1
Make the cake: Preheat oven to 350°F
2
Butter and flour Bundt pan, tapping out excess flour
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, about 4 minutes
5
Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition
6
Beat in rose water and vanilla extract on medium-low speed until just 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 down sides and bottom of bowl as needed
9
Fold in pistachios
10
Cut rhubarb crosswise into 2 1/2" pieces
11
Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible
12
Pour one-third of the batter into prepared pan and 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; 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, and a tester inserted into the center comes out clean, 50–60 minutes
17
Let cake rest in pan 10 minutes, then turn out onto a cooling rack
18
Preheat oven to 350°F
19
Butter and flour Bundt pan, tapping out excess flour
20
Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant
21
Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes
22
Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition
23
Beat in rose water and vanilla extract on medium-low speed until just combined
24
Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl
25
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 down sides and bottom of bowl as needed
26
Fold in pistachios
27
Cut rhubarb crosswise into 2 1/2" pieces
28
Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible
29
Pour one-third of the batter into prepared pan and smooth surface
30
Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter
31
Pour another third of the batter on top of rhubarb layer; smooth surface
32
Repeat with remaining rhubarb and batter
33
Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50–60 minutes
34
Let cake rest in pan 10 minutes, then turn out onto a cooling rack
35
Make the rose glaze: Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined
36
Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed
37
Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined
38
Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed
39
Decorate the cake: Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake
40
While glaze is still wet, sprinkle rose petals and pistachios on top
41
Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake
42
While glaze is still wet, sprinkle rose petals and pistachios on top
43
Do Ahead Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days
44
Glaze can be made and stored in an airtight container at room temperature up to 5 days
45
Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days
46
Glaze can be made and stored in an airtight container at room temperature up to 5 days