Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Rhubarb Spoon Cake

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Rhubarb Spoon Cake

Article excerpt

This looks beautiful in a cast-iron pan but if you're not going to eat the whole dessert that evening, use another dish. Cast-iron may impart metallic flavors to delicate baked goods. Author Erin French describes this as "gooey vanilla cake with warmed compote mixed in." That's about right.

1 cup all-purpose flour, spooned into cup and leveled off

2 teaspoons baking powder

½ cup granulated sugar

½ teaspoon fine salt

8 tablespoons unsalted butter, melted, cooled slightly

½ cup whole milk

¼ cup sour cream

1 large egg

1 teaspoon vanilla extract

Rhubarb Compote (recipe follows)

Preheat oven to 400 degrees. Generously butter a 10-inch ovenproof skillet, preferably cast-iron (I used a 10-by-10-inch glass baking dish).

In large bowl, mix flour, baking powder, sugar and salt. …

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