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Rhubarb Pistachio Greek Yoghurt Cake

Rhubarb Pistachio Greek Yoghurt Cake

A moist rhubarb yoghurt cake with a simple batter to whip together - great for an afternoon snack.
Course Dessert
Cuisine British
Keyword Cake, Rhubarb, Rhubarb yoghurt cake, Yoghurt cake
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 161kcal
Author Sasha


  • 450 g rhubarb (1 lb)


  • 50 g pistachios (½ cup), chopped
  • 75 g soft light brown sugar (½ cup, loosely packed)
  • 20 g unsalted butter (1 heaped tablespoon), melted
  • ½ 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)
  • ½ teaspoon fine sea salt
  • 120 g Greek yoghurt (½ 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. 
    450 g rhubarb


  • 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. 
    50 g pistachios, 75 g soft light brown sugar, 20 g unsalted butter, ½ teaspoon ground cardamom


  • In another large mixing bowl, cream together the softened butter and the sugar. Add the egg and the vanilla extract and mix well. 
    175 g soft light brown sugar, 50 g unsalted butter, 1 large egg, 1 teaspoon vanilla extract
  • 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.
    200 g white spelt flour, 1 teaspoon bicarbonate of soda, ½ teaspoon fine sea salt, 120 g Greek yoghurt
  • 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


Calories: 161kcal | Carbohydrates: 26.7g | Protein: 3g | Fat: 5.2g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.8g | Cholesterol: 9.4mg | Sodium: 84.7mg | Potassium: 136mg | Fiber: 2.5g | Sugar: 15.7g | Vitamin A: 32.1IU | Vitamin C: 2.4mg | Calcium: 44.9mg | Iron: 0.8mg