My Rhubarb, Ginger & Pistachio Cake
When rhubarb is in season and you want a change from cooking the usual crumble, this cake is a crowd pleaser and rather pretty to look at, too! Tart, sweet rhubarb, buttery vanilla sponge spiked with ginger and crunchy pistachios for a bit of texture. An absolute delight! I'm super pleased with this recipe and how it turned out, and I really hope you give it a try! ☺️💗
#cake #ginger #rhubarb #sugar #pistachio #afternoontea #eggs #milk #muffin #butter #baking #baked #sweet #family #fruit #autumn #summer #baking #baked #brownsugar #nuts #english #british #dessert #showstopper
My Rhubarb, Ginger & Pistachio Cake
When rhubarb is in season and you want a change from cooking the usual crumble, this cake is a crowd pleaser and rather pretty to look at, too! Tart, sweet rhubarb, buttery vanilla sponge spiked with ginger and crunchy pistachios for a bit of texture. An absolute delight! I'm super pleased with this recipe and how it turned out, and I really hope you give it a try! ☺️💗
#cake #ginger #rhubarb #sugar #pistachio #afternoontea #eggs #milk #muffin #butter #baking #baked #sweet #family #fruit #autumn #summer #baking #baked #brownsugar #nuts #english #british #dessert #showstopper
Cooking Instructions
- 1
Heat your oven to 180 (fan). Grease a circular cake tin all over with some softened butter.
- 2
Add all of the dry ingredients into a large mixing bowl and fold together gently. In a separate bowl combine the wet ingredients (eggs, milk and cooled butter), mix together then add them in with the dry ingredients. Combine.
- 3
Pour into your greased cake tin and using a spatula smooth it down evenly on top, then gently lay the pieces of rhubarb on top in your desired pattern (see picture below for my example), don't push them down into the batter, lay them right on top as they'll sink a bit during baking. Sprinkle the top with sugar all over.
- 4
Bake in the oven for approx 45-50 mins or until a toothpick comes out from the centre clean. Leave to cool for a few minutes then remove carefully from the springform tin and leave to cool upon a wire rack. Once completely cooled, you can carefully lift it off the metal base. Sprinkle some pistachio nuts over the top, concentrating more in the centre. Serve up and enjoy! :)
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