Pistachio Cake with Rhubarb Recipe

Ingredients:

• 1 1/2 cups roasted salted pistachios, divided use
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 4 ounces neutral oil (See Cook’s Tip)
• 1/2 teaspoon almond extract
• 3 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• RHUBARB TOPPING:
• 1/2 pound rhubarb, small diced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch

Directions:

1. Preheat oven to 350°F. Prepare a 9-inch springform pan by greasing and lining the bottom and sides with parchment paper.
2. Add 1/2 cup pistachios to a food processor. Pulse to coarsely chop. Transfer to a bowl. Set aside for topping cake later.
3. Add remaining 1 cup pistachios to food processor. Pulse to a coarse meal. Add powdered sugar, granulated sugar, salt, oil, and extract. Blend into a smooth paste, scraping down sides once.
4. Add eggs, one at a time, blending between each addition, until fully incorporated. Add flour and baking powder. Pulse until just combined, scraping down sides once.
5. Pour into prepared springform pan. Bake 25 to 30 minutes until batter no longer jiggles when shaken and a probe thermometer entered into the center of the cakes reads 200°F. Remove cake and let cool to room temperature.
6. While cake is baking, make rhubarb topping: Combine rhubarb, sugar and cornstarch in a small saucepan. Cook on medium heat, stirring often, until rhubarb releases its juice and softens, about 3 to 4 minutes. Bring mixture to boil then set aside until cake is cool.
7. Spread rhubarb topping on cake. Sprinkle reserved chopped pistachios on top of rhubarb. Slice and serve.
8. Cook’s Tip:
9. We found this cake to have the purest pistachio flavor by using a neutral oil such as sunflower or grapeseed. However, flavorful oils such as olive or even toasted pistachio oil work beautifully!