Upside Down Pistachio & Rhubarb Cake

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:50 m

Dive into summer with our Pistachio & Rhubarb Upside Down Cake made with Oddlygood Vanilla Barista Oat Drink. It's all about bright, fresh vibes here - the tangy kick of rhubarb and that cozy nutty pistachio crunch are a match made in heaven. It's like summer in a cake, and trust us, you don't want to miss out on this treat. Velvety and super creamy, Oddlygood’s Vanilla Barista Oat Drink adds the perfect sweetness and proves they’re not just for coffee - they can be used for cooking, baking and anything else you can think of!

Start cooking ➞




For the Cake

<item-todo-done>150ml - Oddlygood Vanilla Oat Drink<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>125g pistachios<item-todo-done><item-todo-done>150g caster sugar<item-todo-done><item-todo-done>150g plant-based butter<item-todo-done><item-todo-done>300g plain flour<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done><item-todo-done>1 lemon<item-todo-done>

For the Rhubarb

<item-todo-done>300g stalks of rhubarb<item-todo-done><item-todo-done>1 tsp cornflour<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done>

Before you start

Oven 180C fan | 20cm cake tin greased and lined with baking paper | Free standing electric mixer or whisk | Food processor

Prep the ingredients

  • Gently warm the oat milk in the microwave or pan for 30 secs, add the vinegar and set aside for 5 minutes to curdle
  • Place 100g of the pistachios in a food processor and blend to a fine powder
  • Zest and juice lemon
  • Slice the rhubarb into 4cm diagonal pieces

Prepare the rhubarb

  • Put the rhubarb in a bowl and toss with the sugar and cornflour
  • Arrange in the base of the lined cake tin

Bake the cake

  • Beat the butter and caster sugar in the bowl of a freestanding electric mixer or with an electric whisk until pale and fluffy
  • Whisk in the oat milk, then fold through the lemon zest, pistachios, flour, baking powder and salt
  • Spoon into the cake tin over the rhubarb and level the top
  • Bake for 35 minutes until a skewer comes out clean
  • Remove from the oven and leave to cool for 5 mins in the tin before turning out onto a plate
  • Roughly chop the remaining pistachios and scatter over the top to serve
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