Rhubarb Almond Skillet Cake Recipe

Rhubarb Almond Skillet Cake Recipe

How To Make Rhubarb Almond Skillet Cake

Whip up a sweet and tart dessert with this skillet cake. The batter is made with ground almonds and orange zest baked into a soft and moist treat.

Preparation: 15 minutes
Cooking: 50 minutes
Total: 1 hour 5 minutes

Serves:

Ingredients

  • butter,for the skillet
  • cupwhole almonds with skins,or ¾ cup almond flour
  • ¾cupgranulated sugar,divided
  • 1medium orange,zested
  • 1cupall purpose flour
  • tspbaking powder
  • tspsalt
  • ½cupunsalted butter,(1 stick) room temperature, cut into slices
  • 3large eggs
  • 1tspvanilla extract
  • 8ozrhubarb,(2 to 3 stalks or about 2 cups), leaves removed, cut in 1 inch-slices
  • powdered sugar,for sprinkling

Instructions

  1. Preheat the oven to 350 degrees F. Generously butter a 10-inch ovenproof skillet with a heatproof handle.

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

  3. In a food processor, add the almonds, ¼ cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand.

  4. Transfer the mixture to a bowl. Remove ¼ cup of the almond-sugar mixture for the topping and set aside.

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

  6. Make the batter: In the food processor, process the butter and the remaining ½ cup granulated sugar for 1 minute, or until light and fluffy.

  7. 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.

  8. 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.

  9. Scrape the batter into the skillet, spreading it evenly in the pan with the back of a spoon or small spatula.

  10. 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.

  11. 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.

  12. Sprinkle with powdered sugar and cut into wedges. Serve from the pan.

Nutrition

  • Calories: 360.28kcal
  • Fat: 20.94g
  • Saturated Fat: 9.26g
  • Trans Fat: 0.53g
  • Monounsaturated Fat: 7.86g
  • Polyunsaturated Fat: 2.43g
  • Carbohydrates: 38.18g
  • Fiber: 2.58g
  • Sugar: 22.77g
  • Protein: 6.92g
  • Cholesterol: 103.90mg
  • Sodium: 180.42mg
  • Calcium: 131.62mg
  • Potassium: 240.91mg
  • Iron: 1.66mg
  • Vitamin A: 141.88µg
  • Vitamin C: 10.98mg
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