Rhubarb Skillet Cake

Cuisine: American
Course: Desserts
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Prep Time 20 minutes
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Total Time 20 minutes
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6 servings


  • 3/4 Lb Rhubarb, cut into 1" pieces
  • 2 tsp Lemon Juice
  • 2/3 Cup Sugar
  • 2 tsp Cornstarch
  • 1 stick Prairie Farms Salted Butter
  • 1/2 Cup Sugar
  • 1 tsp Vanilla
  • 1/4 Cup Prairie Farms Sour Cream
  • 1 Cup All Purpose Flour
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1 Large Egg
  • 1/2 Cup Prairie Farms Whole Milk


  • Preheat Oven to 400 degrees Fahrenheit. In a medium saucepan, Add rhubarb pieces, lemon juice, sugar and cornstarch. Simmer at medium temperature, stirring constantly for 5 minutes. Let cool to room temperature.
  • Prepare a cast iron skillet by buttering and flouring the bottom and edges.
  • In a large bowl, sift together flour, sugar, baking powder and salt. Set aside.
  • In a medium bowl, whisk together butter, egg, vanilla, sour cream and milk. Pour wet ingredients into bowl with dry ingredients and stir until incorporated.
  • Spread about 2/3 of the rhubarb mixture evenly into the skillet. Pour batter over the top. Dollop remaining rhubarb on top of batter.
  • Using a knife, gently swirl the fruit topping into the batter. Bake about 25 minutes or until a toothpick inserted into the center removes cleanly. Do not over bake.
  • Let cool in the pan on a wire rack. Spoon into dishes and garnish with whipped cream before serving.

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