Pretty layers of blushing rhubarb and a subtle rose glaze make this cake perfect for serving with a cup of tea—or on any special occasion.
Recipe information
Total Time
1 3/4 hours (plus cooling time)
Yield
Serves 12–16
Ingredients
For the cake:
3
2
2
1
5
2
1
1
1
1
3
3
8
For the rose glaze:
2
2
1
1
1
For decorating the cake:
2
2
Special equipment:
12
Need to make a substitution?
Preparation
Make the cake:
Step 1
Preheat oven to 350°F. Butter and flour Bundt pan, tapping out excess flour.
Step 2
Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.
Step 3
Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
Step 4
Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
Step 5
Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
Step 6
Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50–60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
Make the rose glaze:
Step 7
Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined. Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed.
Decorate the cake:
Step 8
Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake. While glaze is still wet, sprinkle rose petals and pistachios on top.
Do Ahead
Step 9
Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 5 days.