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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 3786 kcal 189 %
- Fat 160 g 247 %
- Saturated 82 g 410 %
- Carbs 537 g 179 %
- Fiber 20 g 80 %
- Protein 67 g 134 %
- Cholesterol 709 mg 236 %
- Sodium 4108 mg 171 %
- Calcium 1847 mg 185 %
- Magnesium 251 mg 60 %
- Potassium 3101 mg 66 %
- Iron 15 mg 86 %
- Zinc 8 mg 68 %
- Phosphorus 2186 mg 312 %
- Vitamin A 1202 µg 134 %
- Vitamin C 42 mg 47 %
- Thiamin (B1) 2 mg 192 %
- Riboflavin (B2) 2 mg 187 %
- Niacin (B3) 14 mg 86 %
- Vitamin B6 2 mg 124 %
- Folate equivalent (total) 695 µg 174 %
- Vitamin B12 3 µg 122 %
- Vitamin D 2 µg 17 %
- Vitamin E 8 mg 52 %
- Vitamin K 144 µg 120 %
Pistachio-Rhubarb Yogurt Cake
Ingredients
- 1 stick plus 1 tablespoon unsalted butter, room temperature, plus more for pan
- 2 cups plain whole-milk yogurt
- 1 pound rhubarb, trimmed and cut crosswise into 3-inch pieces
- 1 ½ cups granulated sugar, plus more for sprinkling
- 1 ¾ teaspoons kosher salt
- ½ cup shelled unsalted pistachios (2 ¼ ounces)
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs, room temperature
- 1 ¼ teaspoons pure vanilla extract or orange-blossom water
- ¼ cup confectioners' sugar
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