Strawberry Rhubarb Cake (Printable Version)
A delightful skillet cake combining sweet strawberries and tangy rhubarb, perfect for any occasion with minimal preparation.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 teaspoon ground cardamom
03 -
¾ teaspoon baking powder
04 -
¼ teaspoon kosher salt
→ Wet Ingredients
05 -
2 large eggs
06 -
¾ cup granulated sugar
07 -
½ teaspoon vanilla extract
08 -
⅓ cup buttermilk
09 -
½ cup unsalted butter, melted
→ Fruits
10 -
250-300g sliced strawberries (1 pint)
11 -
175-225g sliced rhubarb (3 stalks)
→ Garnish
12 -
Confectioners sugar for dusting
# Steps to Follow:
01 -
Preheat oven to 180°C (350°F). Line an 8-inch cast iron skillet with parchment paper and grease with butter.
02 -
In a medium bowl, whisk together flour, ground cardamom, baking powder, and kosher salt until well combined.
03 -
In a large bowl, beat eggs until foamy. Whisk in granulated sugar and vanilla extract until well incorporated. Add buttermilk and mix until smooth.
04 -
Gradually add half of the flour mixture to the wet ingredients, stirring until just combined. Gently fold in half of the melted butter. Repeat with remaining flour mixture and melted butter, taking care not to overmix.
05 -
Pour batter into the prepared skillet. Evenly distribute the sliced strawberries and rhubarb on top of the batter.
06 -
Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Transfer the skillet to a cooling rack and let cool for about 5 minutes. Serve warm or at room temperature, dusted with confectioners sugar.
# Additional Notes:
01 -
This cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. If desired, reheat slightly before serving.
02 -
You can substitute the strawberries and rhubarb with other seasonal fruits, such as peaches, blueberries, or apples.
03 -
This cake pairs wonderfully with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of homemade custard.