Topped with fresh, barely sweetened whipped cream, this is like a jammy slice of strawberry shortcake. Rustic, sweet, and tart from the buttermilk and rhubarb, this tender cake is fit for the whole warm weather season.
By Tux Loerzel
The arrival of warm weather and green leaves makes me crave fresh produce and bright spring berries like crazy. I mentioned last week that as much as I crave these foods, local production hasn’t caught up to my cravings just yet and so far the produce at the green markets leaves a bit to be desired.
Wandering the aisles of the grocery store the other day I stumbled across a big bucket filled with rhubarb stalks. Conveniently located behind the rhubarb were stacks and stacks of organic strawberries fresh from the freight truck.
I tried to resist, but their strawberry siren song was too much for me and I circled the produce section twice before finding them in my basket at the checkout line.
There aren’t many things in this world that I love more than a strawberry rhubarb pie, but a pie is so filling-centric that I know I need to wait for strawberry season proper to go that route.
Tart rhubarb and a healthy bit of sugar would help doctor up my lackluster berries, but in this case they would need to be more of an accent flavor and less of the main attraction. I needed to come up with a recipe that would elevate them and let them shine without expecting too much of them.
It didn’t take me long to think of a rustic skillet cake I made last summer, with caramelized peaches and cornmeal (find the delicious recipe here). Perfect! I didn’t want to go the cornmeal route this time, but the basic idea was spot on. I’d cook the sliced berries with the rhubarb, a bit of butter, and some sugar; and then I’d pour them over a tender buttermilk cake baked in a big ol’ cast iron skillet.
Topped with fresh barely sweetened whipped cream, it’s like a jammy little slice of strawberry shortcake.
Rustic and unfussy. Sweet and tart. Fluffy and tender. The cooked strawberry rhubarb is sweet and bright and jammy and fresh. The cake is just sweet enough and a tiny bit tart from the lemon and buttermilk. It’s buttery and light and moist and just perfect.
- 1 cup sliced rhubarb (from about 3 stalks)
- 2 cups hulled and quartered strawberries
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- pinch of salt
- ¼ cup + 1 tablespoon unsalted butter
- zest of one lemon
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup plus 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1¼ cups buttermilk
- ¼ cup lemon juice
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons turbinado sugar or coarse finishing sugar
- Preheat oven to 350 and move a rack to the center position.
- Combine strawberries, rhubarb, 2 tablespoons butter, 2 tablespoons sugar, and pinch of salt in an 11 or 12 inch skillet.* Place over a medium high flame and cook, stirring frequently, until fruit is soft and coming apart and juices have reduced to a thick syrup, about 10 to 15 minutes. Do not let juices burn.
- Scrape strawberry rhubarb mixture into a bowl to cool and scrape skillet clean with a silicone spatula. It’s okay if a little residue remains.
- Melt butter in skillet and pour out all but 1 tablespoon to cool. Coat skillet evenly with remaining tablespoon. Add lemon zest to cooling butter and stir to combine.
- In a medium bowl, whisk together flour, baking powder, salt and sugar. Set aside.
- In a small bowl or large measuring cup, whisk together buttermilk, lemon juice, eggs, vanilla and butter.
- Make a well in the dry ingredients and pour in the buttermilk mixture all at once. Stir with a silicone spatula just until combined, scraping the sides of the bowl until there are no dry pockets of flour. Do not over mix. Pour batter into the prepared skillet and spread (or shake) smooth. Dot the batter with strawberry mixture as evenly as possible, and sprinkle generously with turbinado sugar.
- Bake for 20-25 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean. Allow cake to cool for at least 30 minutes before serving. If desired, serve with a generous dollop of lightly sweetened whipped cream or a light dusting of powdered sugar.
- Cake will last, removed from skillet and well wrapped in the refrigerator, for up to 3 days.