Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.