Originally published May 23, 2025
Rhubarb-Pistachio Bundt Cake with Rose Glaze
Rhubarb, Rose Water, and a Minnesota Memory
Story
I grew up in the great state of Minnesota, where winters are cold. When I was growing up, winters were much colder and longer than they are today. One of my childhood memories is of a rhubarb patch growing, with its red stalks and gigantic leaves. And how sour they were—when you broke off one of the stalks and started to chew on it. But I also remember how incredible rhubarb became when stewed with sugar or combined with strawberries in a pie. There’s just something about the flavor of rhubarb that’s so very special to me.
The Rose Water Question
So, my interest was piqued while I was perusing for an interesting dessert to make. I had just purchased a two-pack of rose water and orange blossom water and was wondering what in the world I was going to make for my first recipe using either of those very special ingredients. And then this recipe appeared. So I went to work.
Are Rose Petals Actually Edible?
Did you know rose petals are edible? I’m not sure I did before trying this recipe—but I do now. I had to get them, for the photo! I’m not sure they added much to the experience of eating the cake—they were rather chewy—but they sure looked pretty. Perhaps fewer rose petals and some crushed pistachios mixed in might have made for a better edible experience in the end.
A Cake Worth Talking About
That said, this bundt cake was delicious! The rose water additions provided just a hint of rose flavor. Which, to some, might sound odd? But it enhanced the sour-sweet of the rhubarb and the salty-crunchy elements of the pistachios. It was also a moderately dense cake, with a good crumb. The topping was a nice, crisp powdered sugar–milk glaze with another hint of rose. The entire cake was just deliciously sweet, tangy, and different—which is exactly what I strive for in my overall culinary experience.
Bon Appétit!
Text-Only Recipe (Fallback)
Rhubarb-Pistachio Bundt Cake with Rose Glaze — Text Version
Yield: 12
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temp (+ more for pan)
- 2 1/4 cups all-purpose flour (+ more for pan)
- 2 1/4 cups granulated sugar
- 1/2 tsp finely grated lemon zest
- 5 large eggs, room temp
- 2 tsp rose water
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup plain yogurt
- 3/4 cup + 2 Tbsp raw pistachios, toasted & chopped
- 8 oz rhubarb (2–3 stalks), trimmed
- 2 1/2 cups powdered sugar
- 2 Tbsp milk
- 1 Tbsp rose water
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- dried rose petals; pistachios (topping)
Instructions
- Heat oven to 350°F. Butter & flour Bundt pan.
- Rub lemon zest into sugar until fragrant.
- Cream lemon sugar with 3/4 cup butter until light/fluffy (~4 min). Beat in eggs one at a time; then rose water & vanilla.
- Whisk flour, salt, baking powder, baking soda. On low, add dry in 3 additions alternating with yogurt in 2 (begin/end with dry). Fold in pistachios.
- Slice rhubarb lengthwise (1/4").
- Layer: 1/3 batter, half the rhubarb; 1/3 batter, remaining rhubarb; final 1/3 batter.
- Bake 50–60 min (springs back; tester clean). Cool 10 min; turn out to rack.
- Whisk glaze: powdered sugar, milk, rose water, vanilla, salt (adjust thickness).
- Drizzle glaze over cooled cake; top with rose petals & pistachios.
This Is Delicious! What Is It?
Rhubarb-Pistachio Bundt Cake with a Rose Glaze
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 2 1/4 cups granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 5 large eggs, room temperature
- 2 teaspoons rose water
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup plain yogurt
- 3/4 cup plus 2 tablespoons raw pistachios, toasted and chopped
- 8 ounces rhubarb (2-3 stalks), trimmed
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon rose water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- dried rose petals
- pistachios, toasted and chopped
Instructions
- Preheat oven to 350°F. Butter and flour Bundt pan, tapping out excess flour.
- 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.
- Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixeron low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowlas needed. Fold in pistachios.
- 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.
- 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 batteron top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
- 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.
- Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until wellcombined. 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.
- Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above thecake. While glaze is still wet, sprinkle rose petals and pistachios on top.
Recipe and photograph by Robert Meyers-Lussier