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.
- butter,for the skillet
- ⅔cupwhole almonds with skins,or ¾ cup almond flour
- ¾cupgranulated sugar,divided
- 1medium orange,zested
- 1cupall purpose flour
- 1¼tspbaking powder
- 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
Preheat the oven to 350 degrees F. Generously butter a 10-inch ovenproof skillet with a heatproof handle.
Spread the almonds on a baking sheet and bake for 8 to 10 minutes or until they smell toasty. Cool briefly.
In a food processor, add the almonds, ¼ cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand.
Transfer the mixture to a bowl. Remove ¼ cup of the almond-sugar mixture for the topping and set aside.
Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine.
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.
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.
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.
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.
- 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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