Rhubarb Skillet Cake

There always seems to be a bit of rush when the first stalks of rhubarb hit the market, and this year we were gifted a big bunch from my sister Zoe’s garden up the road and ended up freezing it as we couldn’t get to it soon enough (kids, man). So today I had a blissful day off from work to do a little planting in the backyard, much-needed errands around town, and baked this humble skillet cake using up that vibrant harbinger of spring.

Zoe’s about to go into labor at any moment, so I’m going to deliver a few slices for them this evening, trying to create even more superstitions around food and labor out of thin air (eat this rhubarb cake and it’ll for sure do the trick! So far we’ve tried this with lemon bars, McDonald’s french fries and brownies and nothing has yet been THE ONE. But never say never).

As for availability, don’t fret: rhubarb should be in season for 1-2 more weeks – depending on where you live – and while it may or may not be known to induce labor, the cake does come together in a pinch and is just as wonderful on its own as it is with a dollop of whipped cream or sprinkle of turbinado sugar.

Beyond surface chatter about the seasons, it’s been a busy few months for us here as we continue to settle into our new life in Maine. We got home yesterday from a few days away in Boothbay Harbor, where we stayed at a little cabin, took out a rowboat, ate lots of french fries and ice cream cones, visited an epic lighthouse and went swimming in the saltwater pool close by. I think it’s our one time away as a family of four this summer, and judging by Frankie’s lamentations about how much she misses the cabin this morning at breakfast, I think we did it right. To be fair, she does say she misses most things as soon as they’re over, but that aside – we all were really present and happy and that’s a pretty big deal these days.

And OH HOW GOOD does it feel to get out in the world! Have you been out in the world again yet? Just a simple pizza dinner on a patio by the water feels like a pretty epic moment to remember. We were taking family selfies like international tourists: look at us! We’re eating arugula salad outside! At a restaurant! While I can’t wait to get out and explore our new city more, I also hope we continue to allow ourselves to be struck by this feeling of newness and awe: dinner with a view, a perfectly-made Aperol spritz, kids who genuinely delight you.

Rhubarb Skillet Cake

Rhubarb Skillet Cake

  • Yield: 6 Slices
  • Prep time:15mins
  • Cook time:40mins
  • Total time:55mins

Ingredients

1 1/3 cup almond flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon room temperature unsalted butter
3/4 cup granulated sugar
3 large eggs
1/3 cup plus 2 tablespoons buttermilk
1/3 cup ricotta
2 teaspoons vanilla extract
2 teaspoons lemon zest
8 ounces rhubarb, sliced into small ¾ inch slices (about 2 cups)
Whipped cream, to top (optional)

Instructions

  1. Preheat the oven to 350 F. Place a 10-inch cast-iron skillet in the oven to preheat for about 10 minutes.

2. In a large mixing bowl, whisk together the almond flour, cornmeal, baking powder and salt. Set aside. 

3. In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of butter on high until light and fluffy, about 3 minutes. Stop occasionally to scrape down the sides, as needed.  Gradually add the sugar, until the mixture is light in color and fully incorporated.

4. Add the eggs, one at a time, beating well after each addition followed by the buttermilk, ricotta, vanilla and lemon zest. Fold in the flour mixture and beat just until incorporated.

5. Carefully remove your hot skillet from the oven, and add remaining 1 tablespoon butter. Swirl until butter is melted and covers the whole surface. Carefully pour in cake batter, smoothing the top, and arranging the rhubarb in an even layer. 

6. Bake for 45 minutes, or until the edges are dark golden brown and the center is set. Allow cake to cool completely in the pan on a wire rack before slicing. Serve warm or room temperature with whipped cream, if desired.

Comments

  1. Catherine

    This looks very delicious! Do tell Zoe that a hot spicy curry is supposed to help bring labor on. It’s often tried by pregnant women in the UK.

    1. megang

      I will, Catherine!

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