Mini Rhubarb Pistachio Cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Rhubarb and Strawberry Quick Jam
  • ½ lbs rhubarb(1 or 1½ cups chopped)
  • 1 cup chopped strawberries
  • lemon zest from 1 large lemon
  • ½ cup white granulated sugar
For the Cake
  • 1 cup white sugar
  • ½ olive oil (8 tablespoons)
  • 2 eggs
  • ½ cup full fat Greek yogurt
  • 1 tablespoon orange zest
  • ¾ tsp. vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup pistachio meal
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cardamom
  • ¼ tsp. salt
  • Powdered sugar for serving, if desired
  • ½ cup of the rhubarb compote to fold into the batter
Instructions
  1. In a heavy bottom pan, add the rhubarb and strawberries with sugar and lemon zest. Bring it to a boil on medium heat. Keep stirring and let it cook down for about 5-7 minutes or until it coats the back of a wooden spoon. Turn off the heat and let cool completely.
  2. Pre-heat your oven to 350 degrees. Generously spray the 12 cup tin/muffin pans or the mini bundt pans with a non stick spray. If you want to be more cautious, dust it with some flour too. Set aside.
  3. In the bowl of your stand mixer with the paddle attachment or just a wooden spoon and a bowl, mix 1 cup of the sugar and the olive oil until creamy, about 2-3 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the vanilla extract.
  4. In a medium bowl, combine the flours, baking powder, baking soda, cardamom and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
  5. The batter will be thick and a bit tacky. Mix in ½ cup of the rhubarb jam and fold it in. Use a large icecream scoop or a huge ladle to pour the batter in the molds.
  6. Reduce the oven temperature and Bake at 325 degrees for 20 minutes or until a toothpick inserted into the middle comes out clean. Remove the cakes form the oven and set it on a wire rack to cool. Let it cool completely.
  7. In a blender, blend ½ cup of the rhubarb jam with ⅓ cup powdered sugar or confectioners sugar until it of a pouring consistency. Drizzle over the cooled cakes and sprinkle with some pistachios.
  8. The cake can be stored at room temperature in an airtight container for up to 2 days.
Notes
You can make this in a 10 inch spring form and 45-50 minutes. You can sprinkle some pistachios on it and some sugar before baking.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/05/01/rhubarb-pistachio-mini-cakes-a-giveaway/