Every time the rhubarb season comes along I have to make loads of different dishes with rhubarb. I just cannot help myself. This delicious rhubarb cake with oranges and pistachio is another one of my favorites!

rhubarb cake with oranges

Rhubarb cake with oranges and pistachio

Time for another delicious rhubarb recipe because – like I said before – rhubarb season is just too short. And we have got to make the most of it. Today I have this rhubarb cake with oranges and pistachio for you. I think this is a fabulous combination. The pistachio gives it a bite and with the crunchy almonds on top the crust also has a great texture.

The first time I made this rhubarb cake was all the way back in 2016. I made it again this year as the picture that went with it was rather odd to say the least. I had baked the cake and covered it in aluminium foil. When I took the wrapping of the cake a bit of the top stuck to the foil and well, the finished result was a bit sad. Time fore a remake.

Not yet sliced rhubarb cake with oranges

Slowly cooked

Make sure to keep the temperature fairly low for the rhubarb cake with oranges. It needs a relatively long time in the oven. In my oven it took roughly 1 hour and 25 minutes at 165˚C. (330˚F). The cake needs that time to properly cook through, so don’t turn it too high as the cake will still be raw on the inside. How long it will need exactly, depends on your oven and the size of your baking tin. So make sure to check before taking it out of the oven.

How do you check if you’re cake it cooked through?

To check if the cake it correctly cooked you use a wooden skewer. You stick it in the middle of the cake once the cooking time nears the end. If the skewer comes out clean the cake is cooked. You can also feel it by pressing lightly in the middle of the cake. If it’s firm it is probably cooked through. But testing with a skewer is the better method. I do stick the skewer in a few different places to make sure.

Rhubarb cake with oranges landscape


You can vary endlessly with this rhubarb cake with oranges. You can – for instance – replace the pistachio for different nuts. Think about almonds, hazelnuts or walnuts. I love the orange in this cake, but you could potentially leave it out if you want. I added almond flour to the rhubarb cake. I love almond flour in almost all cakes, but if you’re not a fan you can replace it for chufa, cassave flour or simply for more regular flour.

No flour in the house? You can also replace this with self raising flour. In that case you leave out the baking powder. The ginger can be replaced for cinnamon or a ginger spice mix. I love ginger spices so always a good idea.

three pieces of rhubarb cake ready to be served
rhubarb cake with oranges

Rhubarb cake with oranges and pistachio

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GangCake and cookies

Delicious and seasonal cake with rhubarb, oranges and pistachio.
Decorative clock showing preparation time
Prep time 20 minutes
Cooking time 1 hour 25 minutes
Total time 1 hour 45 minutes

8 people


  • 1 baking tin of 22 cm diameter


  • 250 gr butter at room temperature
  • 250 gr sugar
  • 5 eggs
  • 125 gr flour
  • 125 gr almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanille essence
  • 1 tsp ginger grated or ground
  • 1 orange juice or zest
  • 250 gr rhubarb in slices
  • 80 gr pistachio chopped
  • 2 tbsp almond slivers

  • Preheat the oven to 165˚C (bottom and top heat)
  • Place the butter and sugar in the bowl of your stand mixer and whisk until light and fluffy. Add the eggs one by one. Let it whisk through. Add the vanilla essence and the orange juice.
  • Mix the flours with the baking powder, salt and ginger powder.
  • Add the flour mix to the egg mixture and whisk until just combined.
  • Cut the rhubarb in small slices and add this to the batter together with the chopped pistachio. Add the orange zest and spoon everything through.
  • Cover a baking tin with baking paper or grease the sides. Pour the batter into the baking tin. Sprinkle the almond slivers over the top.
  • Bake the cake in the preheated oven for about 1 hour and 25 minutes but check half way if it is not going to fast. When the cake becomes too dark cover with aluminium foil and leave to cook for a bit longer.
  • Remove from the oven and check with a wooden skewer if the cake is cooked in the middle. Leave to cool completely before cutting.

Nutrition Information per portion

Calories: 616kcal | Carbohydrates: 53g | Protein: 12g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 440mg | Potassium: 305mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1040IU | Vitamin C: 12mg | Calcium: 139mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist