This rhubarb skillet cake—scented with orange zest and crowned with ruby pink, tart rhubarb—is a keeper! It's made in the food processor, cooked in a skillet, and beautiful, too!
Ingredients:
Butter (for the skillet)
2/3 cup whole almonds with skins or 3/4 cup almond flour
3/4 cup granulated sugar, divided
Zest of 1 medium orange
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon kosher salt
1/2 cup (1 stick) room temperature unsalted butter, cut into slices
3 large eggs
1 teaspoon vanilla extract
2 to 3 stalks rhubarb (8 ounces), leaves removed, cut into 1-inch slices (about 2 cups)
Be an Author
