This tasty cake is made in a 10” skillet. Careful - skillet can be heavy and hot!
- 1 and 1/2 sticks butter
- 1/2 cup packed light brown sugar
- 4 to 5 stalks of rhubarb cut into 2” pieces - (enough to cover bottom of pan)
- 1 and 1/4 cup all purpose flour
- 1/2 cups yellow cornmeal
- 1 tsp cardamom
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
Set oven at 350 degrees. On the stovetop, melt butter in 10” cast iron skillet.
Transfer 1/2 of the butter to small bowl and reserve. Add brown sugar to skillet, heat, stir, and spread in an even layer. Remove from heat.
Arrange cut rhubarb (round side down) in the skillet to cover the bottom.
Mix dry ingredients: flour, cornmeal, cardamom, bkg. power, bkg. soda, salt.
In another bowl, mix sugar, eggs and vanilla. Alternate adding dry ingredients and buttermilk. Add the reserved 1/2 cup butter. Scrape batter into skillet over the rhubarb.
Bake at 350 degrees for 35 minutes or until a tester comes out clean.
Let the cake cool for 15 min. or so and invert onto plate. Let it cool some more before cutting into wedges and serving.
DonnaLonna Kitchen - KHOI community radio - DonnaLonna Kitchen also available as podcast.