Rhubarb-Pistachio Bundt Cake with Rose Glaze

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Rhubarb-Pistachio Bundt Cake with Rose Glaze

Rhubarb, Rose Water, and a Minnesota Memory

Story

I grew up in the great state of Minnesota, where winters are cold. When I was growing up, winters were much colder and longer than they are today. One of my childhood memories is of a rhubarb patch growing, with its red stalks and gigantic leaves. And how sour they were—when you broke off one of the stalks and started to chew on it. But I also remember how incredible rhubarb became when stewed with sugar or combined with strawberries in a pie. There’s just something about the flavor of rhubarb that’s so very special to me.

The Rose Water Question

So, my interest was piqued while I was perusing for an interesting dessert to make. I had just purchased a two-pack of rose water and orange blossom water and was wondering what in the world I was going to make for my first recipe using either of those very special ingredients. And then this recipe appeared. So I went to work.

Are Rose Petals Actually Edible?

Did you know rose petals are edible? I’m not sure I did before trying this recipe—but I do now. I had to get them, for the photo! I’m not sure they added much to the experience of eating the cake—they were rather chewy—but they sure looked pretty. Perhaps fewer rose petals and some crushed pistachios mixed in might have made for a better edible experience in the end.

A Cake Worth Talking About

That said, this bundt cake was delicious! The rose water additions provided just a hint of rose flavor. Which, to some, might sound odd? But it enhanced the sour-sweet of the rhubarb and the salty-crunchy elements of the pistachios. It was also a moderately dense cake, with a good crumb. The topping was a nice, crisp powdered sugar–milk glaze with another hint of rose. The entire cake was just deliciously sweet, tangy, and different—which is exactly what I strive for in my overall culinary experience.

This dessert was both mom- and sister-approved. And when that happens, it’s always a win in my book.

Bon Appétit!

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Rhubarb-Pistachio Bundt Cake with Rose Glaze — Text Version

Yield: 12

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temp (+ more for pan)
  • 2 1/4 cups all-purpose flour (+ more for pan)
  • 2 1/4 cups granulated sugar
  • 1/2 tsp finely grated lemon zest
  • 5 large eggs, room temp
  • 2 tsp rose water
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup plain yogurt
  • 3/4 cup + 2 Tbsp raw pistachios, toasted & chopped
  • 8 oz rhubarb (2–3 stalks), trimmed
  • 2 1/2 cups powdered sugar
  • 2 Tbsp milk
  • 1 Tbsp rose water
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • dried rose petals; pistachios (topping)

Instructions

  1. Heat oven to 350°F. Butter & flour Bundt pan.
  2. Rub lemon zest into sugar until fragrant.
  3. Cream lemon sugar with 3/4 cup butter until light/fluffy (~4 min). Beat in eggs one at a time; then rose water & vanilla.
  4. Whisk flour, salt, baking powder, baking soda. On low, add dry in 3 additions alternating with yogurt in 2 (begin/end with dry). Fold in pistachios.
  5. Slice rhubarb lengthwise (1/4").
  6. Layer: 1/3 batter, half the rhubarb; 1/3 batter, remaining rhubarb; final 1/3 batter.
  7. Bake 50–60 min (springs back; tester clean). Cool 10 min; turn out to rack.
  8. Whisk glaze: powdered sugar, milk, rose water, vanilla, salt (adjust thickness).
  9. Drizzle glaze over cooled cake; top with rose petals & pistachios.

Approx. nutrition (per serving): 539 cal • 20 g fat (9 g sat) • 85 g carbs • 2 g fiber • 64 g sugar • 8 g protein • 203 mg sodium • 110 mg cholesterol

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