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Rhubarb Skillet Cake
Rhubarb Skillet Cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Tangy rhubarb skillet cake, fragrant with orange zest, effortlessly made in a food processor, and stunningly beautiful.
Ingredients:
  • Butter (for the skillet)
  • 2/3 cup whole almonds with skins or 3/4 cup almond flour
  • 3/4 cup granulated sugar, divided
  • Zest of 1 medium orange
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) room temperature unsalted butter, cut into slices
  • 3 large eggs
  • 2 to 3 stalks rhubarb (8 ounces), leaves removed, cut into 1-inch slices (about 2 cups)
  • Powdered sugar (for sprinkling)
Instructions:
  • Preheat the oven to 350°F while generously buttering a 10-inch ovenproof skillet with a heatproof handle.
  • Spread the almonds on a baking sheet and bake for 8 to 10 minutes until fragrant. Cool briefly before using.
  • In a food processor, pulse almonds, 1/4 cup of granulated sugar, and orange zest until coarse sand texture. Transfer to a bowl, set aside 1/4 cup for topping.
  • Mix the almonds, flour, baking powder, and salt together in the bowl with the almond-sugar mixture, whisk until well combined.
  • Prepare the batter: In the food processor, blend the butter and the remaining 1/2 cup granulated sugar until light and fluffy, about 1 minute. Gradually add the eggs one at a time, processing for 30 seconds after each addition and scraping down the sides with a spatula. Mix in the vanilla. Add the flour mixture to the food processor and pulse 4 to 5 times until the batter is smooth and thick.
  • Spread the batter in the skillet using a spoon or spatula. Sprinkle half the almond-sugar mixture over the batter, add the rhubarb on top, then sprinkle the rest of the almond-sugar mixture.
  • Bake the cake in the oven for 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack, dust with powdered sugar, cut into wedges, and serve directly from the pan.

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