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!
- 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 (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)
- Powdered sugar (for sprinkling)
1 Heat the oven and prep the skillet: Preheat the oven to 350ºF. Generously butter a 10-inch ovenproof skillet with a heatproof handle.
2 Toast the almonds: Spread the almonds on a baking sheet and bake for 8 to 10 minutes, or until they smell toasty. Cool briefly.
3 Grind the almonds: In a food processor, add the almonds, 1/4 cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand. Transfer the mixture to a bowl. Remove 1/4 cup of the almond-sugar mixture for the topping and set aside.
4 Combine the almonds and flour: Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine.
5 Make the batter: In the food processor, process the butter and the remaining 1/2 cup granulated sugar for 1 minute, or until light and fluffy. One at a time, add the eggs, processing for about 30 seconds after each addition and scraping down the sides of the food processor with a spatula. Add the vanilla and pulse to mix it.
Add the flour mixture to the food processor and briefly pulse the machine 4 to 5 times, just until the batter is smooth. It will be thick.
5 Transfer to the skillet and top: Scrape the batter into the skillet, spreading it evenly in the pan with the back of a spoon or small spatula.
Sprinkle about half of the reserved almond-sugar mixture over the batter in the pan. Distribute the rhubarb over the top of the batter. Sprinkle with the remaining almond-sugar mixture.
6 Bake the cake: Bake the cake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Set the skillet on a wire rack to cool to room temperature. Sprinkle with powdered sugar and cut into wedges. Serve from the pan.