25 June, 2025

Summer Flavours: Rhubarb Pistachio Cake!

Rhubarb: it grows across Canada, is high in fiber and vitamins A and C, and people generally love it … or not! If you’re on the love-it side, we’ve got an easy homemade dessert for you! Here is a delicious seasonal rhubarb cake that makes a great pick-me-up snack for when you’re out on the Trans Canada Trail, and it works equally well pre- or post-outing.

Rhubarb pistachio cake

This pleasantly sweet and tangy quick-bread-style cake can be prepared in advance, portioned out and packed in your bag for your next hike or bike ride along the Trail. It also makes a great camping snack!

flower, baking powder, eggs and rhubarb on a table

Photo credit: Amy Schwartz

Ingredients

• 2 cups (260 g) fresh rhubarb, chopped into 3/4-inch (2-cm) pieces

• 3/4 cup (160 g) granulated sugar

• 1 1/2 cups (225 g) all-purpose flour

• 2/3 cup (65 g) unsalted pistachios, lightly roasted and finely chopped

• 2 tsp (9 g) baking powder

• 1/2 cup (115 g) unsalted butter

• 3 eggs

• 1/2 cup (125 mL) milk

child putting egg in a mixer

Photo credit: Amy Schwartz

How to prepare

Do ahead:

1. In a bowl, combine the chopped rhubarb with 1/4 cup (55 g) of sugar. Let rest for 1 hour. In a bowl, combine the flour, pistachios and baking powder.

2. Using an electric mixer, cream the butter with the remaining 1/2 cup (105 g) of sugar.

3. Add the eggs, one at a time, and beat until smooth.

4. Incorporate dry ingredients, alternating with the milk.

5. Add the rhubarb and its juice to the mixture. Mix to combine.

6. Transfer to a greased cake or loaf pan and bake at 350 degrees Fahrenheit (175 Celsius) for 60 minutes or until cooked through.

7. Remove from the pan and let cool.

8. Serve and enjoy!

cake on a cooling pan