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Ontario Yogurt, Rhubarb and Pistachio Cake 2021-04-15 https://www.metro.ca/userfiles/image/recipes/gateau-yogourt-rhubarbe-pistaches-11577.jpg PT20M PT45M PT1H05M

Preheat your oven to 350°F (180°C).In a medium mixing bowl, combine melted butter, honey, lemon juice and granulated sugar and mix until sugar is nearly dissolved and smooth.Add the yogurt, baking powder and almond flour and stir until combined thoroughly. Gently fold in your all-purpose flour, taking care not to over mix.If you do not have a non-stick tart pan, brush the pan with butter or cooking spray. Pour the batter evenly into the pan and smooth out until it is an even layer.Sprinkle the pistachios evenly over the top and then arrange the rhubarb on top (I like to lay mine on a diagonal but use whichever pattern you prefer).Sprinkle the top with sugar.Place the cake in the middle rack of the preheated oven and bake for 35 - 45 minutes or until the centre is just slightly moist.Remove the cake and allow it to slightly cool in the pan.Serve the cake with whipped cream and fresh mint (optional).Source: Savour Ontario

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1 non-stick, 12 inch rectangular, loose bottom tart pan 1/4 cup (60 ml) Ontario butter, melted, then cooled 1/4 cup (60 ml) granulated sugar 2 tablespoons (30 ml) liquid honey 3/4 cup (180 ml) all purpose flour 1/3 cup (80 ml) almond flour 1 teaspoon (5 ml) baking powder 1 tablespoon (15 ml) fresh lemon juice 1/2 cup (125 ml) Ontario plain yogurt 2% (full fat) 4 stalks local rhubarb, cut into thin strips 1/2 cup (125 ml) crushed pistachios 1 tablespoon (15 ml) powder sugar springs fresh mint (optional) whipping cream to serve (optional)

Ontario Yogurt, Rhubarb and Pistachio Cake

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Desserts

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Preparation

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COOKING

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TOTAL TIME

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Ingredients

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1

non-stick, 12 inch rectangular, loose bottom tart pan

1/4 cup
(60 ml)
Ontario butter, melted, then cooled

1/4 cup
(60 ml)
granulated sugar

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2 tablespoons
(30 ml)
liquid honey

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3/4 cup
(180 ml)
all purpose flour

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1/3 cup
(80 ml)
almond flour

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200 g SELECTED VARIETIES

1 teaspoon
(5 ml)
baking powder

1 tablespoon
(15 ml)
fresh lemon juice

1/2 cup
(125 ml)
Ontario plain yogurt 2% (full fat)

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4 stalks

local rhubarb, cut into thin strips

1/2 cup
(125 ml)
crushed pistachios

1 tablespoon
(15 ml)
powder sugar

springs fresh mint (optional)

whipping cream to serve (optional)

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Preparation

Preheat your oven to 350°F (180°C).

In a medium mixing bowl, combine melted butter, honey, lemon juice and granulated sugar and mix until sugar is nearly dissolved and smooth.

Add the yogurt, baking powder and almond flour and stir until combined thoroughly. Gently fold in your all-purpose flour, taking care not to over mix.

If you do not have a non-stick tart pan, brush the pan with butter or cooking spray. Pour the batter evenly into the pan and smooth out until it is an even layer.

Sprinkle the pistachios evenly over the top and then arrange the rhubarb on top (I like to lay mine on a diagonal but use whichever pattern you prefer).

Sprinkle the top with sugar.

Place the cake in the middle rack of the preheated oven and bake for 35 - 45 minutes or until the centre is just slightly moist.

Remove the cake and allow it to slightly cool in the pan.

Serve the cake with whipped cream and fresh mint (optional).

Source: Savour Ontario

Source : Metro

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