Reminiscent of coffee cake, this streusel-topped skillet creation is perfect alongside afternoon tea.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- 1/2 cup alI-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon each cinnamon and salt
- 3 tablespoons + 1 1/2 tsp unsalted butter , melted
- 1/2 cup unsalted butter , softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 eggs
- 3/4 cups buttermilk
- 1 1/2 teaspoon vanilla
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- pinch salt
- 2 large stalks rhubarb , trimmed, halved lengthwise and cut in 3-inch lengths (about 1 1/4 cups)
Preheat oven to 350°F. Grease 10-inch cast-iron or ovenproof skillet.
Streusel: In small bowl, stir together flour, brown sugar, cinnamon and salt; using fork, mix in butter until moistened. Set aside.
Cake: In large bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in eggs, 1 at a time. Beat in buttermilk and vanilla until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda and salt; stir into butter mixture until combined. Scrape into prepared pan, smoothing top. Sprinkle with streusel; arrange rhubarb over top.
Bake until top is golden and cake tester inserted in centre comes out clean, 35 to 40 minutes. Let cool in pan on rack for 30 minutes before slicing. Serve while still warm.
Test Kitchen Tip: When selecting a skillet for this recipe, measure the diameter from the top rim. A diameter wider than 10 inches will result in a shorter baking time.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 1 g
- Sodium 196 mg
- Sugars 19 g
- Protein 5 g
- Calories 224
- Total fat 7 g
- Potassium 129 mg
- Cholesterol 51 mg
- Saturated fat 4 g
- Total carbohydrate 36 g
- Iron 10
- Folate 26
- Calcium 7
- Vitamin A 6
- Vitamin C 2