Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Ontario Yogurt, Rhubarb and Pistachio Cake
2021-04-15
https://www.metro.ca/userfiles/image/recipes/gateau-yogourt-rhubarbe-pistaches-11577.jpg
PT20M
PT45M
PT1H05M
Preheat your oven to 350°F (180°C).In a medium mixing bowl, combine melted butter, honey, lemon juice and granulated sugar and mix until sugar is nearly dissolved and smooth.Add the yogurt, baking powder and almond flour and stir until combined thoroughly. Gently fold in your all-purpose flour, taking care not to over mix.If you do not have a non-stick tart pan, brush the pan with butter or cooking spray. Pour the batter evenly into the pan and smooth out until it is an even layer.Sprinkle the pistachios evenly over the top and then arrange the rhubarb on top (I like to lay mine on a diagonal but use whichever pattern you prefer).Sprinkle the top with sugar.Place the cake in the middle rack of the preheated oven and bake for 35 - 45 minutes or until the centre is just slightly moist.Remove the cake and allow it to slightly cool in the pan.Serve the cake with whipped cream and fresh mint (optional).Source: Savour Ontario
6
Metro
5
1
5
5
1 non-stick, 12 inch rectangular, loose bottom tart pan
1/4 cup (60 ml) Ontario butter, melted, then cooled
1/4 cup (60 ml) granulated sugar
2 tablespoons (30 ml) liquid honey
3/4 cup (180 ml) all purpose flour
1/3 cup (80 ml) almond flour
1 teaspoon (5 ml) baking powder
1 tablespoon (15 ml) fresh lemon juice
1/2 cup (125 ml) Ontario plain yogurt 2% (full fat)
4 stalks local rhubarb, cut into thin strips
1/2 cup (125 ml) crushed pistachios
1 tablespoon (15 ml) powder sugar
springs fresh mint (optional)
whipping cream to serve (optional)
Ontario Yogurt, Rhubarb and Pistachio Cake
6
Desserts
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME
Ingredients
-
1
non-stick, 12 inch rectangular, loose bottom tart pan
-
1/4 cup
(60 ml)Ontario butter, melted, then cooled
-
1/4 cup
(60 ml)granulated sugar
-
2 tablespoons
(30 ml)liquid honey
-
3/4 cup
(180 ml)all purpose flour
-
1/3 cup
(80 ml)almond flour
-
1 teaspoon
(5 ml)baking powder
-
1 tablespoon
(15 ml)fresh lemon juice
-
1/2 cup
(125 ml)Ontario plain yogurt 2% (full fat)
-
4 stalks
local rhubarb, cut into thin strips
-
1/2 cup
(125 ml)crushed pistachios
-
1 tablespoon
(15 ml)powder sugar
-
springs fresh mint (optional)
-
whipping cream to serve (optional)
Preparation
Preheat your oven to 350°F (180°C).
In a medium mixing bowl, combine melted butter, honey, lemon juice and granulated sugar and mix until sugar is nearly dissolved and smooth.
Add the yogurt, baking powder and almond flour and stir until combined thoroughly. Gently fold in your all-purpose flour, taking care not to over mix.
If you do not have a non-stick tart pan, brush the pan with butter or cooking spray. Pour the batter evenly into the pan and smooth out until it is an even layer.
Sprinkle the pistachios evenly over the top and then arrange the rhubarb on top (I like to lay mine on a diagonal but use whichever pattern you prefer).
Sprinkle the top with sugar.
Place the cake in the middle rack of the preheated oven and bake for 35 - 45 minutes or until the centre is just slightly moist.
Remove the cake and allow it to slightly cool in the pan.
Serve the cake with whipped cream and fresh mint (optional).
Source: Savour Ontario
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
