Name: Rhubarb Skillet Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -; 1 teaspoon vanilla extract -; 2 to 3 stalks rhubarb (8 ounces), leaves removed, cut into 1-inch slices (about 2 cups) -; Powdered sugar (for sprinkling) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Skillet Cake

1. Butter (for the skillet) -

2. 2/3 cup whole almonds with skins or 3/4 cup almond flour -

3. 3/4 cup granulated sugar, divided -

4. Zest of 1 medium orange -

5. 1 cup all-purpose flour -

6. 1 1/4 teaspoons baking powder -

7. 1/8 teaspoon salt -

8. 1/2 cup (1 stick) room temperature unsalted butter, cut into slices -

9. 3 large eggs -

10. 1 teaspoon vanilla extract -

11. 2 to 3 stalks rhubarb (8 ounces), leaves removed, cut into 1-inch slices (about 2 cups) -

12. Powdered sugar (for sprinkling) -

How to cook deliciously - Rhubarb Skillet Cake

1. Stage

Preheat the oven and prep the skillet: Preheat the oven to 350°F. Generously butter a 10-inch ovenproof skillet with a heatproof handle.

2. Stage

Toast the almonds: Spread the almonds on a baking sheet and bake for 8 to 10 minutes, or until they smell toasty. Cool briefly.

3. Stage

Grind the almonds: In a food processor, add the almonds, 1/4 cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand. Transfer the mixture to a bowl. Remove 1/4 cup of the almond-sugar mixture for the topping and set aside.

4. Stage

Combine the almonds and flour: Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine.

5. Stage

Make the batter: In the food processor, process the butter and the remaining 1/2 cup granulated sugar for 1 minute, or until light and fluffy. One at a time, add the eggs, processing for about 30 seconds after each addition and scraping down the sides of the food processor with a spatula. Add the vanilla and pulse to mix it. Add the flour mixture to the food processor and briefly pulse the machine 4 to 5 times, just until the batter is smooth. It will be thick.

6. Stage

Transfer to the skillet and top: Scrape the batter into the skillet, spreading it evenly in the pan with the back of a spoon or small spatula. Sprinkle about half of the reserved almond-sugar mixture over the batter in the pan. Distribute the rhubarb over the top of the batter. Sprinkle with the remaining almond-sugar mixture.

7. Stage

Bake the cake: Bake the cake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Set the skillet on a wire rack to cool to room temperature. Sprinkle with powdered sugar and cut into wedges. Serve from the pan.