Recipe Inspiration
1
RHUBARB SPOON CAKE
Ingredients
FOR THE COMPOTE: 3 cups chopped rhubarb (1-inch pieces) 2/3 cup sugar 1 teaspoon grated lemon zest 2 teaspoons fresh lemon juice 2 teaspoons cornstarch FOR THE CAKE: 8 tablespoons (1 stick) unsalted butter, melted, plus more for the pan 1 cup all-purpose flour , plus more for the pan 2 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1 large egg 1 teaspoon vanilla extract 1/2 cup whole milk 1/4 cup sour cream
Instructions
To make the compote, mix rhubarb, sugar, lemon zest, juice, and cornstarch in a saucepan. Simmer on medium, stirring, until soft—about 5 minutes.
Once the compote is thick and tender, remove it from heat and cool to room temp. Store it in the fridge for up to a week before using.
Preheat oven to 400°F. Grease and flour a 10-inch cast iron skillet, shaking out extra flour. This keeps the cake from sticking and gives a crisp edge.
In a bowl, combine flour, baking powder, sugar, and salt. In another, whisk egg, vanilla, milk, sour cream, and melted butter until smooth.
Stir the wet mix into the dry ingredients gently, just until combined. Don’t overmix—it’s key to a light, tender cake texture.
Spread two-thirds of the compote in the skillet. Pour batter on top, spread evenly, then swirl in the rest of the compote with a butter knife.
Bake about 25 mins until a tester comes out clean. Serve warm from the skillet with whipped cream—rustic, sweet, and full of rhubarb charm.
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
For More Stories