Serves 10: Prep time 20 mins: Cook time 1 hour
370g Caster Sugar
Grated Zest & juice of 1 Large Unwaxed Lemon
200g Thin Stemmed Rhubarb, ends trimmed and cut into 2cm pieces
160g Shelled Pistachio, plus extra to decorate
150g Plain Flour, plus extra to dust
2 Heaped tsp Baking Powder
150g Unsalted Butter, softened plus extra to grease
3 Medium Free Range Eggs
130g Thick Greek Yogurt
1 x 20cm Round Spring form Tin
Put 215g of the caster sugar, the lemon zest, juice and 200ml water in a small saucepan over a medium heat. Stir until the sugar dissolves, then increase the heat to high and bring to the boil. Reduce the heat to low-medium and simmer for 2 minutes or until the syrup thickens. Stir in half the rhubarb, then set aside to cool.
Heat the oven to 160°C fan/gas 4. Grease and line the bottom and sides of the springform tin. Whizz the pistachios in a food processor until finely ground. Sift the flour and baking powder into a large bowl, add the semolina then stir in the ground pistachios.
In a separate bowl, use an electric mixer to beat the butter and remaining 155g sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour mixture and yogurt until fully incorporated, then add the remaining rhubarb pieces. Spoon the cake mixture into the prepared tin and smooth the top. Bake in the oven for 1 hour or until a skewer pushed into the centre comes out clean.
While the cake is still warm, use the skewer to pierce holes all over the surface. Pour the rhubarb syrup over the cake, reserving the soaked rhubarb. Set aside to cool in the tin. Transfer the cake to a serving plate and top with the reserved rhubarb and any remaining syrup. Sprinkle with extra chopped pistachios to serve.