Strawberry-Rhubarb Vanilla Skillet Cake

I’m a big fan of rhubarb. In the past, I’ve combined rhubarb with cherries, raspberries and even radishes for a savory application. But rhubarb and strawberries is a classic combination for a reason. And I couldn’t resist putting the two of them together once again.

THE RECIPE

INGREDIENTS

1/4 cup (4 tablespoons) unsalted butter, softened at room temperature
3/4 cups granulated sugar
1 tsp. vanilla extract
1 vanilla bean, seeds scraped
1 egg
Zest from 1 lemon
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup Greek yogurt (I used full fat)
About 1 cup fresh strawberries, trimmed and halved
About 4-8 stalks fresh rhubarb, trimmed to fit your skillet
Powdered sugar for serving, if desired

INSTRUCTIONS

Pre-heat your oven to 375 degrees. Spray a 10-inch cast iron skillet with non-stick cooking spray and set it aside.
In the bowl on your stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract, scraped vanilla bean seeds, egg and lemon zest. Beat until combined.
In a separate bowl, combine the flour, salt, baking powder and baking soda. Add about half of the dry ingredients to your mixer and beat on low speed. Then beat in about half of the Greek yogurt. Repeat with the remaining dry ingredients and Greek yogurt, beating just until no more white streaks remain. The batter will be very thick.
Spread the batter out into your prepared cast iron skillet. Top with sliced strawberries and rhubarb, arranging them in any pattern you wish. I covered the entire surface of the cake with the strawberries and rhubarb, but you can leave more open space, if you prefer.
Transfer the skillet to your pre-heated oven and bake for 35 minutes. The edges of the cake should be slightly golden. Set aside to cool for about 30 minutes before slicing and serving. Sprinkle slices with powdered sugar before serving, if desired.

Source: floatingkitchen.net