Ingredients
Scale
- 1 pound rhubarb stalks
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 2 tablespoons light brown sugar (optional)
- powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and melt 2 tablespoons of butter in a cast iron skillet over medium heat until bubbly.
- Stir in 1/3 cup of granulated sugar until bubbles form around the edges, about 3–4 minutes, and watch for a golden color indicating caramelization.
- Spread chopped rhubarb evenly over the caramel mixture and cook for about five minutes until it becomes slightly translucent yet vibrant.
- In a bowl, whisk together flour, baking powder, salt, and optional light brown sugar. In another bowl, beat the egg and then mix in milk, softened butter (2 tablespoons), vanilla extract, and lemon zest before combining with dry ingredients.
- Pour the batter over the rhubarb mixture and smooth the top gently with a spatula. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for ten minutes before flipping onto a plate using oven mitts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg