No ImageRhubarb Almond Skillet Cake

Did you make it? Rate it!

  1. Eve-Ann

    hello from Belgium :) would like to make this recipe but need to convert the quantities. are “cups” in US standard ? or UK standard ? thank you ! looks delicious.

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  2. Carrie Havranek

    Sally, this was great. I drizzled some rhubarb simple syrup over the top, which amped up the rhubarb flavor nicely!

    xxxxxyyyyy

  3. Joe

    Have made this 3 times now. The last time I used gooseberries that I had in the freezer. It’s my new specialty.

    xxxxxyyyyy

  4. Matilda

    Thank you for this wonderful recipe! I made it with my niece and she thought it was so fun to get to crush the almonds :) I added in a tbsp of olive oil and 2 tsp of lemon juice to lighten the batter a bit, but I’m not sure if it made a big difference. It turned out very tasty either way!

    We grow rhubarb in our garden but are very uncreative, so I’ve gotten tired of the standard rhubarb pie. It was great to try something new with it. Will definitely make this recipe again since we have plenty of rhubarb left!

    xxxxxyyyyy

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  5. Ingeborg

    Dear Sally

    I made this cake today and it tastes just lovely. Mine however came out a bit on the dry side, so I drizzled it with some syrup and lemon juice, and it not only made it more moist, but also brought out the lovely taste of rhubarb.

    Best regards
    Ingeborg

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