Rhubarb Skillet Cake
A warm, fruity skillet cake featuring tangy rhubarb and sweet batter, perfect for family gatherings or a comforting dessert with a nostalgic touch.
Ingredients
Instructions
- Put the chopped rhubarb in a heavy iron skillet or pan and sprinkle with brown sugar.
- Mix the sugar and oleo, then add eggs, baking soda, and sour milk to form a batter.
- Add the flour gradually to the batter until it reaches a cake-like consistency.
- Pour the batter over the rhubarb in the skillet.
- Bake at 350°F (175°C) for 30 minutes.
- Once baked, turn the skillet upside-down so the rhubarb is on top before serving.
Tips & Substitutions
For a sweeter cake, consider adding a touch more brown sugar or incorporating vanilla extract into the batter. If you don’t have sour milk on hand, you can make a quick substitute by adding a tablespoon of vinegar to regular milk. Using a cast-iron skillet enhances the flavor and texture, giving the cake a delightful crust reminiscent of traditional American recipes.
Serving Suggestions
Serve the rhubarb skillet cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the tart rhubarb. It pairs beautifully with Sweet Potato-Pumpkin Puddings for a seasonal dessert spread. Enjoy it as a sweet breakfast treat or a comforting afternoon snack with tea or coffee.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Skillet Cake contains roughly 265 calories, with 3g protein, 64g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess moisture before using it in the recipe to avoid a soggy cake. The flavor will still be delicious and vibrant.
What can I substitute for oleo in this recipe?
You can substitute oleo with unsalted butter or coconut oil for a different flavor profile. Both will work well in creating a moist cake. If you're looking for a dairy-free option, coconut oil is a great choice that adds a hint of tropical flavor.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or a knife into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).