Pistachio Rhubarb Yogurt Cake
Ingredients
- 1 stick plus 1 tablespoon unsalted butter, room temperature, plus more for pan
- 2 cups plain whole-milk yogurt
- 1 pound rhubarb, trimmed and cut crosswise into 3-inch pieces
- 1 ½ cups granulated sugar, plus more for sprinkling
- 1 ¾ teaspoons kosher salt
- ½ cup shelled unsalted pistachios (2 ¼ ounces)
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs, room temperature
- 1 ¼ teaspoons pure vanilla extract or orange-blossom water
- ¼ cup confectioners' sugar
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