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RHUBARB, ROSEMARY AND PISTACHIO STRUDEL CAKE
Sunday Express
|August 24, 2025
SERVES 8-12 120g unsalted butter 120g light brown soft sugar 1 tbsp finely chopped rosemary 2 large eggs 75g ground almonds 125g Italian 00 flour 1 tsp baking powder 300g fresh rhubarb, chopped into 2.5cm/1in pieces Icing sugar, for dusting Crumble topping • 50g butter 75g Italian 00 flour 75g light brown soft sugar 50g finely chopped pistachios
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1. Preheat the oven to 180°C/160°C fan/gas mark 4. In a stand mixer or mixing bowl using an electric whisk, mix the butter with the sugar and the rosemary until light and fluffy.
This story is from the August 24, 2025 edition of Sunday Express.
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