Rhubarb Skillet Cake
Ingredients
- Butter Butter Butter
- 2/3 cup almonds
- 3/4 cup granulated sugar
- Zest 1 orange
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 stick unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 stalks rhubarb
- Powdered sugar Powdered sugar Powdered sugar
Shop ingredients
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Instructions
- Preheat the oven to 350°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, 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.
- Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine.
- 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.
- 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.
Source
Original recipe: View Original