Rhubarb Almond Skillet Cake
A buttery skillet cake with toasted almond, orange zest, and tart rhubarb, finished with a crisp almond-sugar topping and powdered sugar.
Prep 20 min · Cook 50 min · Total 2 hr 10 min · Makes 1 10-inch skillet cake (8 slices)
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 salt
- 1/2 cup room temperature unsalted butter, cut into slices
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 to 3 stalks rhubarb, leaves removed, cut into 1-inch slices
- Powdered sugar, for sprinkling
Directions
- Preheat the oven to 350ºF. Butter a 10-inch ovenproof skillet with a heatproof handle generously, so the cake has an easy time coming out later.
- Spread the almonds on a baking sheet and bake for 8 to 10 minutes, until they smell toasted. Let them cool briefly.
- In a food processor, combine the almonds, 1/4 cup of granulated sugar, and the orange zest. Process until the mixture has the texture of coarse sand. Transfer it to a bowl, then take out 1/4 cup of the almond-sugar mixture and set it aside for the topping.
- Add the flour, baking powder, and salt to the bowl with the almond-sugar mixture. Whisk everything together.
- In the food processor, process the butter with the remaining 1/2 cup granulated sugar for 1 minute, until light and fluffy. Add the eggs 1 at a time, processing for about 30 seconds after each one and scraping down the sides of the food processor with a spatula as you go. Add the vanilla and pulse to combine.
- Add the flour mixture to the food processor and pulse 4 to 5 times, just until the batter is smooth. It will be thick.
- Scrape the batter into the skillet and spread it evenly with the back of a spoon or a small spatula. Sprinkle about half of the reserved almond-sugar mixture over the batter. Scatter the rhubarb over the top, then finish with the remaining almond-sugar mixture.
- Bake the cake for 50 minutes, until a toothpick inserted into the middle comes out clean. Place the skillet on a wire rack and let the cake cool to room temperature. Sprinkle with powdered sugar, cut into wedges, and serve from the pan.