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4 from 1 vote

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.
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: bundt cake, easy, rhubarb, rhubarb cake, rhubarb recipe
Servings: 12 slices
Calories: 581kcal


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  • Food Processor
  • stand mixer
  • 12 cup bundt pan



  • 4 cups rhubarb (500g) diced into ½ inch pieces.
  • ¾ cup granulated sugar(150g)

Streusel Layer

  • 1 cup flour (120g)
  • 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 all the dry ingredients except the pistachios
  • Work the butter into the dry ingredients with your fingers or a pastry blender.
  • Stir in the pistachios.


  • 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