Cast Iron Rhubarb Upside-Down Cake
Equipment
- 1 10-inch cast iron skillet
Ingredients
Rhubarb Topping
- 4 cups rhubarb cut into 1/2 inch cubes
- 3/4 cup sugar
- 3 tbsp butter
- 1 tsp fresh lemon juice
- 1 tsp vanilla
- pinch of salt
Almond Flour Cake
- 4 eggs
- 1/4 cup olive oil
- 3/4 cup maple syrup, agave syrup, or honey
- zest from one lemon
- 1/4 cup lemon juice
- 2 tsp vanilla
- 1/2 tsp cardamon
- pinch salt
- 1 tsp baking soda
- 3 cups finely ground almond flour
Instructions
- Preheat oven to 350 degrees F.
- Over medium heat, melt butter into a well-seasoned, 9-10 inch cast iron skillet, and brush the sides with it. Add rhubarb, 1/2 cup sugar, lemon juice, vanilla and pinch salt and simmer for 2-3 minutes, just until combined and sugar has dissolved. Turn the heat off. Do not cook rhubarb all the way through.
- In a medium bowl, whisk the eggs with olive oil and honey. Add the lemon juice, lemon zest, vanilla, and cardamon, and salt.
- Whisk in the baking powder and the almond flour a little at a time. You will have a very sticky batter at this point.
- Make sure the edges of the skillet are greased with butter. Pour batter over rhubarb in the cast iron skillet and place in a preheated oven, middle rack for 30-45 minutes.
- While baking, make sure to have ready what you plan to flip the cake onto. At 30 minutes, check for doneness by inserting a toothpick or skewer into the middle of the cake. If it comes out clean, it is done. If not, continue baking longer, and check again every 5-7 minutes. Pull from the oven, let sit 5 minutes, run a sharp knife around the edges, then place a cake platter or cake stand over the skillet, and invert, gently tapping the bottom of the skillet so it releases.
- Serve with vanilla ice cream or whipped cream.
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