Rhubarb Skillet Cake. So tasty! The tangy stalks will be plentiful for just a few more weeks. While it is, aficionados want to eat as much of it as possible in as many ways as they can invent.
There’s something almost magical about cast iron cookware. When properly cared for, it can virtually last forever and it produces a crisp, lovely crust on whatever it cooks or bakes! It’s no wonder cast iron is so popular today. Cake in a skillet? Yes, please!
This Skillet Cake Starts With Finely Diced Rhubarb
First, toss the diced rhubarb with 2 tablespoons of sugar and 1 tablespoon of flour. This will help keep the fruit suspended in the cake batter instead of sinking to the bottom while it’s baking.
Let that sit while you mix up the buttery rich cake batter!
Let’s Make Some Skillet Cake
Spray the bottom and sides of a cast-iron skillet with non-stick cooking spray. If you are not confident that your pan is properly seasoned, line bottom of the pan with a piece of parchment paper or wax paper cut to fit. Preheat oven to 350 degrees.
Check List For Making This Recipe
You will need:
- Mixing Bowl
- 10″ Castiron Skillet
- Non-stick cooking spray
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Raw Rhubarb
- Brown Sugar
- Sour Cream
- Kosher Salt
- Baking Soda
- Baking Powder
- Sliced Almonds
- Fresh Strawberries
- Coarse Sugar
- Ground Cardamom or Nutmeg (Optional)
Cream Together Butter and Sugars
Add Eggs and Beat Some More
Now Add The Sour Cream
MIx In The Remaining Ingredients And Fold In The Rhubarb
Add vanilla, baking powder, baking soda, salt. Then add flour gradually, stop once or twice to scrape down the sides of the bowl. Spread batter evenly in prepared skillet and then lets fancy things up a bit!
A Cute Trick With Strawberries
Fresh strawberries are one of the summer’s sweetest gifts. It’s very easy to form them into a charming heart shape with a few quick cuts. Today we’ll garnish the skillet cake with these cuties but they look equally adorable over ice cream or topping a shortcake!
Use a paring knife to remove the hull with two quick cuts which will leave a v-shape at the top of the berry. Then simply cut in half lengthwise and voila! Strawberry hearts!
Now Let’s Garnish The Cake
Let’s Add Some Almonds, Sugar And Spice
Finally, add sliced almonds, sprinkle with coarse sugar, and then add a sprinkle of ground cardamom or nutmeg if you like! This cake is already pretty before going into the oven!
Bake For About 35 or 40 Minutes at 350 Degrees
A toothpick or cake tester should come out clean. The strawberries will bake into tasty little pockets of “jamminess.” Cut cake into wedges to serve and top with whipped cream or ice cream for a super festive treat!
The castiron skillet will produce a lovely crisp edge on the cake and it makes a showy presentation when setting on a serving table! But if you don’t have a castiron skillet, don’t despair! You can use a round 9″ or 10″ cake pan or even a casserole dish. I’m sure it would bake up just fine in an oblong pan, too.
Hint: Math is the key to substituting a cake pan size. If your arithmetic is rusty, a 10″ skillet has 78.5 square inches of surface area and a 9″ square cake pan has 81 square inches! Close enough! A 9″ x 13″ pan at 117 square inches would make the cake thinner. It might work but you’d need to watch bake time. Remember, your kitchen is your laboratory! Never stop experimenting!
- 2 cups raw rhubarb diced fine
- 1/2 cup butter, softened but not melted
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour cream
- 1 cup sugar plus 2 Tbsp for rhubarb
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cup flour plus 1 Tbsp for rhubarb
- 1/2 tsp kosher salt
- 1/4 cup sliced almonds
- 6 fresh strawberries
- 2 Tbsp coarse sugar
- 1/2 tsp ground cardamom or nutmeg (optional)
- Spray bottom and sides of cast iron skillet with non- stick spray. Preheat oven to 350 degrees.
- Sprinkle diced rhubarb with 1 Tbsp flour and 2 Tbsp sugar and stir until the rhubarb is evenly coated. Cream butter and sugars then add eggs, vanilla, and sour cream. Beat at medium speed until well blended. Gradually add flour, scraping down sides of bowl until all flour is incorporated. Fold in rhubarb.
- Spread batter evenly in pan. Wash, dry, and cut strawberries in half forming a heart shape. Press on top of the batter. Sprinkle almonds over top, then sugar, and finally sprinkle with cardamom or nutmeg if desired.
- Bake for 35-40 minutes at 350 degrees until toothpick or cake tester comes out clean. Cut in wedges to serve. Top with ice cream or whipped cream if desired.
Nutrition Information: Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 385mgCarbohydrates: 45gFiber: 2gSugar: 28gProtein: 5g
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What is your favorite summer cake? Do you think fresh raspberries or blackberries would be even better than strawberries in this recipe? Why not give it a try?