Strawberry-Rhubarb Buttermilk Skillet Cake

Strawberry-Rhubarb Buttermilk Skillet Cake
Honest Cooking
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  • Yield: 12-16 servings
  • Cook: 20-25 minutes

Ingredients

Strawberry-Rhubarb Filling
1cup sliced rhubarb
2cups hulled and quartered strawberries
2tablespoons unsalted butter
3tablespoons sugar
1pinch salt
Cake
1/4 cup + 1tablespoon unsalted butter
1 zest of lemon
2 1/2cups all-purpose flour
1tablespoon baking powder
1/2 cup + 2tablespoon granulated sugar
1/2teaspoon salt
2large eggs
1 1/4cups buttermilk
1/4cup lemon juice
1teaspoon pure vanilla extract
2 to 3tablespoons turbinado sugar or coarse finishing sugar

Instructions

1. Preheat oven to 350 and move a rack to the center position.

2. Combine strawberry, rhubarb, 2 tablespoons butter, 2 tablespoons sugar, and pick of salt in an 11 or 12 inch skillet. Place over a medium high flame and cook, stirring frequently, until fruit is soft and coming apart and juices have reduced to a thick syrup, about 10 to 15 minutes. Do not let juices burn.

3. Scrape strawberry rhubarb mixture into a bowl to cool and scrape skillet clean with a silicone spatula. It’s okay if a little residue remains.

4. Melt butter in skillet and pour out all but 1 tablespoon to cool. Coat skillet evenly with remaining tablespoon. Add lemon zest to cooling butter and stir to combine.

5. In a medium bowl, whisk together flour, baking powder, salt and sugar. Set aside.

6. In a small bowl or large measuring cup, whisk together buttermilk, lemon juice, eggs, vanilla and butter.

7. Make a well in the dry ingredients and pour in the buttermilk mixture all at once. Stir with a silicone spatula just until combined, scraping the sides of the bowl until there are no dry pockets of flour. Do not over mix. Pour batter into the prepared skillet and spread (or shake) smooth. Dot the batter with strawberry mixture as evenly as possible, and sprinkle generously with turbinado sugar.

8. Bake for 20-25 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean. Allow cake to cool for at least 30 minutes before serving. If desired, serve with a generous dollop of lightly sweetened whipped cream or a light dusting of powdered sugar.

9. Cake will last, removed from skillet and well wrapped in the refrigerator, for up to 3 days.

This recipe from Honest Cooking was published with permission. It originally appeared Strawberry Rhubarb Skillet Cake

Skillet Cake with Strawberry-Rhubarb Filling

Honest Cooking

Tux Loerzel