Ontario Yogurt, Rhubarb & Pistachio Cake

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

Chef Cory Vitiello was born and raised in Brantford, Ontario and began cooking at age fifteen, starting his own catering business out of his family home. Following graduation from the esteemed Stratford Chef School, he completed his apprenticeship at Scaramouche restaurant in Toronto and went on to train overseas, landing at Cecconi’s in Melbourne, Australia. He returned home to take on the opening of the Drake Hotel in Toronto where he held the position of Chef de Cuisine for three years.

Since then, Cory has founded, owned and operated the award-winning restaurants The Harbord Room, THR & Co. and Flock Rotisserie and Greens, which opened its sixth Toronto location in 2019. Beyond a vast repertoire of television appearances, Cory has been named as the Ferrari North American Challenge Executive Chef (2017-18) and Head of Culinary Development Toronto for the Cactus Club Restaurants, and has partnered with 10tation Catering Company to bring his cuisine to life on a larger scale.

“This is the quintessential summer cake with the fresh rhubarb so abundant in the spring. I make this all too often at home as it’s incredibly simple to prepare and keeps well the second day for a light coffee cake on the terrace. We choose to use local dairy and produce as a way to support the community that has for so long supported us.”