If I come across fresh rhubarb at the market this time of year, I am always inclined to buy it!  Even if I use it right away or freeze it for another time, these lovely pink stalks when cooked, lend a tart, sweet flavor to recipes that is quite unique.  The flavor pairing in this lovely cake is that of tart, roasted rhubarb, pistachios and the sweet taste of orange flower water.  The cake is so moist thanks to the addition of whole milk yogurt.  A perfect springtime dessert or addition to a brunch menu, you serve slices of this lovely cake with a dollop of more yogurt that has been amped up with more of the roasted rhubarb and its sweet syrup.

(To view this recipe, click on the following link: http://www.marthastewart.com/1146875/pistachio-rhubarb-yogurt-cake)

Tagged: cake, dessert, Martha Stewart Living, orange flower water, pistachio-rhubarb cake, pistachios, rhubarb, rhubarb cake, roasted rhubarb, yogurt, yogurt cake