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Delicious Magazine

Roast Rhubarb With Pistachio Cake

Debbie Major serves her moist pistachio cake with tangy slow-roasted rhubarb and pistachio ice cream in this must-try dessert recipe. Discover more ways with rhubarb including this warm vanilla and rhubarb sponge pudding.
301
1,318
3 hr 20 min
TOTAL TIME
523
CALORIES
$3.65
PER SERVING
Roast Rhubarb With Pistachio Cake
Ingredients
14 INGREDIENTS
11 SERVINGS
Baking Powder
1 tsp baking powder
Plain Flour
3 1/2 g plain flour
Caster Sugar
8 3/4 g caster sugar
Ground Almonds
3 1/2 g ground almonds
Pistachio Ice Cream
pistachio ice cream
Unsalted Pistachios
7 1/8 g unsalted pistachios
shelled
Rosewater
1/2 tsp rosewater
Orange Zest
1 large orange zest
finely grated
Free-range Eggs
3 large free-range eggs
Sugar
sugar
for dusting
Orange
1 large orange
Forced Rhubarb
1 3/4 g forced rhubarb
Butter
3 1/2 g butter
melted and cooled
Extra-virgin Olive Oil
4 1/4 ml extra-virgin olive oil
Directions
27 STEPS
40 min
PREP TIME
2 hr 40 min
COOK TIME
3 hr 20 min
TOTAL TIME
View Directions on Delicious Magazine
Health Info
Macros
49g
CARBS
34g
FAT
9g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT