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Easy Tangy Rhubarb Upside-Down Skillet Cake

tangy rhubarb upside-down skillet cake - featured image
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A quick and easy spring dessert featuring tangy rhubarb caramelized in a cast-iron skillet, topped with a moist buttery cake. Perfect for casual gatherings and seasonal celebrations.

Ingredients

Scale
  • 3 cups fresh rhubarb stalks, chopped into 1-inch pieces
  • 1/2 cup granulated sugar (for topping)
  • 3 tablespoons unsalted butter, melted (for topping)
  • 1 teaspoon vanilla extract (optional, for topping)
  • 1 cup all-purpose flour (125 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar (for batter)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120 ml), room temperature
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 teaspoon almond extract (optional)

Instructions

  1. Prepare the Rhubarb Topping (10 minutes): In a bowl, toss the chopped rhubarb with 1/2 cup granulated sugar and melted butter until evenly coated. Add vanilla extract if using and stir gently. Pour this mixture evenly into the bottom of your 10-inch cast-iron skillet. The rhubarb should cover the bottom in a single layer or close to it. Set aside.
  2. Preheat Oven: Heat your oven to 350°F (175°C).
  3. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Combine Wet Ingredients (5 minutes): In another bowl, beat 3/4 cup granulated sugar and 2 large eggs until pale and slightly fluffy. Add milk, melted butter, and almond extract (if using), mixing well after each addition.
  5. Make the Batter (2 minutes): Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Mix just until combined; a few lumps are okay.
  6. Pour Batter Over Rhubarb (2 minutes): Carefully spoon the batter over the rhubarb layer in the skillet, spreading it evenly to cover the fruit.
  7. Bake (30-35 minutes): Place the skillet on the middle oven rack. Bake until the cake is golden on top and a toothpick inserted in the center comes out clean.
  8. Cool and Flip (15 minutes): Let the cake cool in the skillet for about 15 minutes. Then, place a serving plate over the skillet and carefully invert it to reveal the glossy rhubarb topping.
  9. Serve Warm or Room Temperature: This cake tastes fantastic warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Let the cake cool for at least 15 minutes before flipping to prevent sticking. Use room temperature eggs and milk for a lighter crumb. Tent with foil if edges brown too quickly. Fresh rhubarb is best; frozen can be used but may soften texture. For dairy-free, substitute milk and butter with plant-based alternatives. Adjust sugar based on rhubarb tartness.

Nutrition

Keywords: rhubarb, skillet cake, upside-down cake, spring dessert, easy dessert, tangy cake, cast iron skillet, rhubarb dessert

Find it online: https://yumnode.com/easy-tangy-rhubarb-upside-down-skillet-cake-recipe-for-perfect-spring-dessert/