A bit ago I shared with you a recipe for Rhubarb Pudding Cake. (Find the recipe here if you missed it) Well on the same page was another recipe that sounds like it was worth trying…Rhubarb Skillet Cake. I’ll admit, I like trying anything that uses unusual ingredients or things I don’t expect.
Here’s what it looked like going into the oven….
Here’s what it looked like coming out….
..and here’s what it looks like once I flipped it over.
If you don’t like rhubarb, this is a good recipe for you. I don’t think it taste much like rhubarb at all. It ends up with a very cinnamon taste. It’s nice to have a recipe like this for people who don’t like the tart taste of rhubarb.
Hubby liked it…I liked it too. I’m sure I’ll be making this one again….and again and again.
Here’s the recipe:In the bottom of a greased iron skillet put…
2 1/2 cups of finely cut rhubarb
1 cup of sugar
10 large marshmallows cut up (I just used an approximate amount of small ones)
1/3 cup of red hot candies
Mix it up. In another bowl mix:
1 stick of margarine softened
1 cup of sugar
1/2 cup milk
1 3/4 cups flour
2 1/2 teaspoons baking powder
Put the dough over the top of marshmallow mixture. Bake at 350 for 50 minutes. Let sit for five minutes. Flip upside down on platter to cool.
Happily the bag of red hots that I bought still have plenty to make another cake…so I’m off to make another. Can you believe this one is gone already??
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