This rhubarb skillet cakescented with orange zest and crowned with ruby pink, tart rhubarbis a keeper!
It’s made in the food processor, cooked in a skillet, and beautiful, too!
This moist cakescented with orange zest and crowned with ruby pink, tart rhubarbis a keeper.
Sally Vargas
It has plenty of appeal and it earns it!
you might whip it up at the drop of a hat in the food processor.
Very little washing-up is required, and I always vote for that.
Sally Vargas
Look for stalks that are less than two inches in diameter and that are blemish-free and firm.
You dont have to peel them.
Their color can range from green to pink to deep red.
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If the stalks have leaves, they should look fresh, not wilted.
The leaves of rhubarb are poisonous, so be sure to remove and discard them.
Store the stalks, unwashed, in a plastic bag in the refrigerator for up to one week.
Sally Vargas
They should keep for up to 12 months.
Can I Use a Cake Pan If I Dont Have a Skillet?
I suggest buttering the pan and then lining the bottom with a round of parchment paper to fit.
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To freeze the cake for up to three months, wrap it in plastic wrap then aluminum foil.
Want More Rhubarb Recipes?
Generously butter a 10-inch ovenproof skillet with a heatproof handle.
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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.
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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.
Add the vanilla and pulse to mix it.
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It will be thick.
Sprinkle about half of the reserved almond-sugar mixture over the batter in the pan.
Distribute the rhubarb over the top of the batter.
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Sprinkle with the remaining almond-sugar mixture.
Set the skillet on a wire rack to cool to room temperature.
Sprinkle with powdered sugar and cut into wedges.
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Serve from the pan.
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