Remember our skillet cake from last year? Look here. It is so good, but let's face it, plums aren't always in season. So as I sat staring at the strawberries and rhubarb I grabbed at the store yesterday (don't be fooled by how flippantly I say that, I was actually hustling through several stores looking for the rhubarb. It's not easy to grow it here in Texas and thus hard to find. And then if you do find it, it might cost near $20.00 a lb! So picture me and three kids, two that are 2 yrs old running in and out of numerous stores. At the store I found it at, I decided to let the twins run loose. Bahahahahaha. What a bad idea. We caused numerous cart pile ups and one twin (who will always remain nameless) ran away from me so may times I about near left the child in favor of two armfuls of rhubarb. But commonsense took over and I quickly shoved two little hands into one of mine and loaded up the rhubarb in the other hand. It was funny, and had I had another hand, I would have taken a selfie. But anyway...) I decided to try something new with the skillet cake. How about a little strawberry and rhubarb filling thrown into the batter before baking? Yes. What a good idea.
What you will need:
For the Filling:
1 and 3/4 cup fresh rhubarb, sliced
1 and 3/4 cup fresh strawberries, rough chopped
2-3 fresh strawberries sliced
2 tablespoons butter
3 tablespoons sugar
For the cake (same as skillet cake)
12'' cast iron skillet
2 sticks (1 cup) softened butter, divided
1 and 1/4 cup sugar, divided
1/4 cup slivered almonds
1 and 3/4 cup flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla
1/4 teaspoon almond extract
3/4 cup plain greek yogurt
What you will do:
Combine sliced rhubarb and chopped strawberries to skillet along with 3 tablespoons sugar and 2 tablespoons butter and cook on medium high heat, stirring often and being careful to not burn the juices. Cook for about 10 minutes, or until fruit has softened and juices from fruit become thick. Scrape filling into a bowl and allow to cool.
Now start the cake
preheat the oven to 350f.
In the same skillet you prepared the fruit filling in (it's okay if there is a little leftover fruit filling sticking to pan), melt 1/4 cup (1/2 stick) of butter and place 1/4 cup sugar and sliced almonds on top, stir to combine. Cook until the butter just starts to brown then turn off heat. Careful to not burn the butter! Spread it evenly across the pan then let sit while you mix together the cake.
In a small bowl combine dry ingredients- flour, soda, salt. Set aside.
In a stand mixer cream together the remaining 1 cup sugar and stick and a half of butter. With the mixer on low, add the vanilla and almond extract followed by one egg at a time.
Next, add the flour mixture in 2 additions, alternating with the yogurt.
Mix until fully incorporated.
Next, pour the batter over browned butter and almonds and spread evenly.
Now take the fruit filling, that has cooled, and dollop it onto the batter, using a flat sided spatula to swirl it in.
Place sliced strawberries onto the top of batter and sprinkle liberally with turbinado sugar. Bake at 350f for 35-40 minutes, or until top is golden brown and toothpick inserted into the center of the cake comes out clean.
Allow to cool 15-20 minutes before serving. Unlike the Skillet Cake with Plum Wine sauce you will leave this one in the skillet, no flipping! Too heavy and too much fruit. For best results, serve while still warm, that way you are insured of getting all those gooey, buttery almonds off the bottom of the skillet.
Enjoy with a big dollop of whipped cream and black coffee :)