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Rhubarb Pistachio Greek Yoghurt Cake

Rhubarb Pistachio Greek Yoghurt Cake

Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16
Author Eat Love Eat


  • 450 g rhubarb (1 lb)


  • 50 g pistachios (1/2 cup), chopped
  • 75 g soft light brown sugar (1/2 cup, loosely packed)
  • 20 g unsalted butter (1 heaped tablespoon), melted
  • 1/2 teaspoon ground cardamom


  • 175 g soft light brown sugar (1 cup)
  • 50 g unsalted butter (3 tablespoons)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 200 g white spelt flour (2 cups)
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon fine sea salt
  • 120 g Greek yoghurt (1/2 cup)


  • Cut the rhubarb into chunks and place in a large lidded saucepan with 3 tablespoons of water. Cook over a low-medium heat with the lid on for 10-15 minutes until the fruit is soft. Place in a metal sieve over a large mixing bowl of use the back of a spoon to squeeze out the excess liquid. Leave to cool. 


  • Preheat the oven to 180C (350F). Line a 9x9 square cake tin with parchment paper. In a small mixing bowl, stir together the chopped pistachios, sugar, melted butter and cardamom. 


  • In another large mixing bowl, cream together the softened butter and the sugar. Add the egg and the vanilla extract and mix well. 
  • Mix together the flour, bicarbonate of soda and salt. Gently fold in half of these dry ingredients, followed by half of the Greek yoghurt. Repeat with the remaining ingredients.
  • Fold in the cooled cooked rhubarb. Pour the mixture into the prepared cake tin. Sprinkle with the streusel mixture. Place in the oven and bake for 40-50 minutes or until golden, firm and a skewer inserted comes out clean. Leave to cool completely before cutting into 16 squares. 


Ingredient swaps:
Instead of using pistachios, you could use almonds, pecans or walnuts.
If you don't fancy using cardamom, 1 teaspoon cinnamon or a touch of ground ginger would be delicious.
Instead of white spelt flour, feel free to substitute plain all-purpose flour
You can swap the Greek yoghurt for sour cream