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Rhubarb, Pistachio, and Soured Cream Cake

It’s that happy time of year again, when we can find fresh rhubarb in the market! This simple cake (everything is mixed all at once in a large bowl) is divine and showcases the rhubarb perfectly. We love the crunch of the pistachios, and the delicate pink of the baked rhubarb when the cake is sliced makes for a lovely presentation.

Rhubarb, Pistachio, and Soured Cream Cake

5 oz. butter, softened (10 tbs.)
4¾ oz. sour cream (½ cup)
2 large or 3 medium eggs
7 oz. all-purpose flour (1½ cups)
7 oz. golden caster sugar (1 cup)
1 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract
2½ oz. pistachios, chopped (½ cup)
4 oz. rhubarb, thinly sliced (1 cup)

Heat the oven to 350°F and grease a 9×5″ loaf pan.

In a large bowl, combine the butter, sour cream, eggs, flour, sugar, baking powder, baking soda, and vanilla extract. Stir until smooth, then add most of the nuts and the rhubarb. Tip into the prepared pan and top with the reserved nuts.

Bake for 45-50 minutes, or until a tester comes out clean. Cool for 20 minutes in the tin, then turn out onto a wire rack and cool completely.

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