Rhubarb Pistachio-Streusel Bundt Cake
Rhubarb and Pistachio Streusel are this bundt cake's yang/sweet and yin/tart. A cream cheese glaze topping ties it all together.
Servings: 12 slices
- 4 cups rhubarb (500g) diced into ½ inch pieces.
- ¾ cup granulated sugar(150g)
- 1 cup flour (120g)
- ⅔ cup granulated sugar(135g)
- 8 tbsp softened unsalted butter (1 stick) (113g)
- ½ cup coarsely chopped pistachios (60g)
- ¼ tsp salt
- 3 cups flour (360g)
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 1 cup sugar
- 8 tbsp unsalted butter (1 stick) 113g
- 2 tsp vanilla
- 3 large eggs
- ½ cup juice drained from the rhubarb. There may be more. use up to 3/4 cup total if there is that much juice.
- 1 tbsp lemon zest.
Cream Cheese Glaze
- 6 oz. cream cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 2-3 tbsp Half and Half or milk
Add the sugar to the diced rhubarb, toss and place in a strainer over a clean bowl.
Let the juice drain from the rhubarb and occasionally stir the rhubarb.
Mix the flour, sugar, baking powder, salt, lemon zest, and cinnamon together.
Add the butter to the flour mixture. Work the butter into the dry ingredients with a food processer fitted with the plastic mixing blade until a sandy texture. This is called reverse creaming. Add the sandy mixture to the bowl of your stand mixer. Add the vanilla and drained rhubarb juice. Mix to combine. The mixture will be very thick.
With the mixer on low add the 3 eggs. Mix the eggs in on medium and scrape the sides and bottom of the bowl.
Stir in the rhubarb pieces by hand.
Preheat the oven to 350°F (178°C)
Grease and flour a 12-cup bundt pan.
Add half of the cake batter to the bottom of the pan.
Add all of the Streusel mix.
Add the rest of the cake batter on top of the streusel mix.
Bake 350°F (178°C) for 60 minutes. Cover with a piece of aluminum foil the last 20 minutes if the cake top is over-browning. Test with a cake tester or toothpick to ensure the cake is done. The tester or toothpick should come out clean.
Cool in the pan for 10 minutes and then invert on a metal cooling rack.
Cream Cheese Glaze
Mix all of the ingredients and beat with a mixer. Add more sugar or milk to achieve a consistency that is good for glazing.
Put the glaze in a pastry bag. Cut the tip off of the bag and glaze the cooled cake
Serving: 1slice | Calories: 581kcal | Carbohydrates: 85g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 486mg | Potassium: 366mg | Fiber: 3g | Sugar: 49g | Vitamin A: 993IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 3mg