This rhubarb skillet cake—scented with orange zest and crowned with ruby pink, tart rhubarb—is a keeper! It's made in the food processor, cooked in a skillet, and beautiful, too!

Photography Credit: Sally Vargas

This moist cake—scented with orange zest and crowned with ruby pink, tart rhubarb—is a keeper. It has plenty of appeal and it earns it! You can whip it up at the drop of a hat in the food processor. Very little washing-up is required, and I always vote for that.

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HOW TO BUY AND STORE RHUBARB

Rhubarb is in season primarily from April to June in the U.S., but you can sometimes find it a little earlier or later than that. Look for stalks that are less than two inches in diameter and that are blemish-free and firm. You don’t have to peel them. Their color can range from green to pink to deep red.

If the stalks have leaves, they should look fresh, not wilted. The leaves of rhubarb are poisonous, so be sure to remove and discard them. Store the stalks, unwashed, in a plastic bag in the refrigerator for up to one week.

HOW TO FREEZE RHUBARB

If you have a good haul of rhubarb, you can cut the raw stalks into pieces, spread them on a parchment-lined baking sheet to freeze, and pop them into freezer bags once they are frozen. They should keep for up to 12 months.

GRINDING YOUR OWN ALMONDS VS. ALMOND FLOUR

Personally, I prefer the flavor of toasted almonds and the slightly coarser texture that comes from grinding the nuts in the food processor to make my own almond flour. But if you don’t have the time or the inclination to make your own, you can substitute store-bought almond flour in this recipe.

CAN I USE A CAKE PAN IF I DON’T HAVE A SKILLET?

You can use a 9- or 10-inch round cake pan that is at least two inches deep for this cake. I suggest buttering the pan and then lining the bottom with a round of parchment paper to fit. Check the cake for doneness after about 40 minutes, since baking time can vary according to the pan you use.

HOW TO STORE AND FREEZE THIS CAKE

The cake is best eaten on the day it is made, but having said that, it keeps well for two to three days, covered tightly with foil stored at room temperature. To freeze the cake for up to three months, wrap it in plastic wrap then aluminum foil.

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