You Will Love This Pretty Rhubarb Cake Recipe

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Make It Extra Impressive In A Cast Iron Skillet

Make this simple, rustic rhubarb cake recipe in a cast iron skillet for a beautiful presentation. The rich, buttery batter is studded with diced rhubarb and then garnished with fresh strawberries, sliced almonds, and coarse sugar for a sweet, crunchy top.

You can stir it up quickly. The strawberries bake into yummy little pockets of jamminess. Serve it right from the skillet, warm, with a scoop of ice cream! It makes a beautiful presentation, and eating it is pure bliss!

The tangy stalks will soon be available for several weeks, so we rhubarb fanatics will eat as much as possible and continually invent new ways to prepare it.

Keep Rhubarb From Sinking To The Bottom Of The Cake

Begin by tossing the diced rhubarb with two tablespoons of sugar and a tablespoon of flour. This step coats the rhubarb and helps to keep it suspended and evenly distributed in the cake. Set it aside while you make the simple batter.

I have a large, very old rhubarb patch, but it is green rhubarb. I may plant some red rhubarb this spring because it's prettier, but green rhubarb tastes the same. Interestingly, redness is not an indicator of ripeness in rhubarb!

Make The Rich Buttery Batter For The Rhubarb Cake Recipe

Cream the butter and sugar until light and fluffy. Then add the eggs, sour cream, and vanilla and beat again until everything is blended nicely. Fold in the rhubarb and spread the batter evenly in a ten-inch cast iron skillet that has been sprayed well, sides and bottom, with non-stick spray.

Here's a fun little trick with strawberries I came up with accidentally! Wash whole fresh strawberries and pat dry. Remove the hull by cutting a v-shape on the top of the berry. Now cut it in half lengthwise across the "v," and tada! You have sweet heart-shaped berries!

These are so cute on sundaes, shortcakes, and in fruit salads! Before baking the rhubarb cake, add this delicious and beautiful garnish.

Cut six or more fresh strawberries into heart-shaped halves and press them into the batter. Next, add about one-half cup of sliced almonds and two tablespoons of coarse sanding sugar.

This rhubarb skillet cake is gorgeous before it ever hits the oven! The berries will bake into sweet little heart-shaped surprises, and the sugar provides sparkle and crunch! It's gorgeous!

There is something magical about cast iron. It is virtually indestructible and, with proper care, can last longer than a lifetime. Cast iron produces a lovely crisp crust on anything you bake, so cake in a skillet? Yes, please! All my cast iron skillets are older than me, and I'm old! 😉

How To Pick A Different Pan If You Forgot The Math

Even if you do not have a cast-iron skillet, make this cake anyway! You can use a nine-inch square or a ten-inch round pan. If your math is rusty, here are some comparisons. A 10" skillet (or round baking pan) has 78.5 square inches. A nine-inch square pan has 81 square inches, so either would work great!

I love my 11" x 7" glass baking pan; it would be perfect, too. You could even bake it in a 9" x 13" cake pan, which measures 117 square inches. The cake would be thinner, and you would need to watch the baking time, but it could work. Don't let a pan size stop you from enjoying this yummy rhubarb cake recipe, skillet or no skillet!

If you do not eat all the cake, I suggest storing it in another covered container. Clean your cast-iron skillet with lots of hot water and a brush. Do not use detergent on cast iron.

Dry the skillet well and coat it with a very light coat of vegetable or olive oil before putting it away. Be sure to wipe out any excess oil so the skillet doesn't get gummy in storage.

Continue to Content

Yield: 10 servings

Rhubarb Cake

Print

This simple, rustic, buttery cake is studded with diced rhubarb, garnished with fresh strawberries and sliced almonds, and baked in a cast-iron skillet. Serve it right from the skillet!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

CAKE

• 2 cups raw rhubarb, diced fine
• 1/2 cup butter, softened to room temperature
• 2 eggs
• 1 tsp vanilla
• 1/2 cup sour cream
• 1 cup sugar plus 2 Tbsp sugar for rhubarb
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups flour plus 1 Tbsp for rhubarb
• 1/2 tsp kosher salt

GARNISH

• 1/4 cup sliced almonds
• 6 fresh strawberries
• 2 Tbsp coarse sugar
• 1/2 tsp ground nutmeg or cardamom (optional)

Instructions

1. Preheat the oven to 350 degrees.
2. Spray the bottom and sides of a 10-inch cast-iron skillet with non-stick spray.*
3. Sprinkle the diced rhubarb with one tablespoon of flour and two tablespoons of sugar, and stir until the flour coats the rhubarb evenly.
4. Cream the butter and sugar.
5. Add the eggs, vanilla, and sour cream and beat with a mixer at medium speed until the batter is well blended.
6. Gradually add the flour, scraping down the sides of the bowl until all of the flour is incorporated.
7. Fold in the rhubarb.
8. Spread the batter evenly in the skillet.
9. Wash, dry, and cut the strawberries in half, forming a heart shape. Press strawberries attractively on top of the batter.
10. Sprinkle with sliced almonds and coarse sugar, then nutmeg or cardamom if desired.
11. Bake for about 40 minutes until a toothpick inserted in the center comes out clean and the crust is golden brown.

Notes

*Please see the post for alternative pan types and sizes

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 332mgCarbohydrates: 48gFiber: 2gSugar: 31gProtein: 5g

Do you love rhubarb? We sure do! Some of our most popular rhubarb recipes are Rustic Rhubarb Bread, Rhubarb Dump Cake, and Rhubarb Swirl Dessert!

Hungry for even more rhubarb recipes? Watch for new ones every week! Do you have a favorite you'd like to share? We hope so, and I LOVE it when you send pictures! ❤

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Love GB (Betty Streff)

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