Martha Stewart Pistachio-rhubarb Yogurt Cake Recipe

Total time: 125 minutes

Keto Friendliness Gauge

Net Carbs are 14% of calories per serving, at 37g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Martha Stewart Pistachio-rhubarb Yogurt Cake? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Pistachio-rhubarb Yogurt Cake Recipe

  • Net Carbs are 14% of calories per serving, at 37g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Martha Stewart Pistachio-rhubarb Yogurt Cake Recipe Nutrition Label

Nutrition Facts

Serving Size: 14 servings   ( 127 g )
Amount Per Serving
Calories: 269
Total Fat: 11g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 51mg
Sodium: 294mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugar: 26g
Protein: 5g
Calcium: 132mg Iron: 1mg
Potassium: 221mg Vitamin A: 86mcg
Vitamin C: 3mg Vitamin D: 0mcg

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 1/2 cups granulated sugar, plus more for sprinkling
  • 1 3/4 teaspoons coarse salt
  • 1/2 cup shelled unsalted pistachios (2 1/4 ounces)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs, room temperature
  • 1 1/4 teaspoons orange-blossom water or pure vanilla extract
  • 1/4 cup confectioners' sugar

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)