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Rhubarb Polenta Upside Down Skillet Cake

This easy cake makes a great breakfast, or serve with whipped cream, custard, or ice cream for dessert.


3 cups rhubarb (or more, if you love rhubarb), sliced into pieces about 1/4" thick
1 T butter
2/3 cup plus 5 T maple syrup
1 cup polenta
1 cup flour
1 t baking powder
1/2 t baking soda
1/2 t salt
2/3 cup buttermilk, or milk with 1 T yogurt stirred into it
2 eggs
1 t vanilla

Preheat oven to 375.

In a well-seasoned cast iron skillet, melt the butter, then add the 4T of maple syrup and sliced rhubarb and spread it into an even layer in the pan.

Let it caramelize gently while you measure out the other ingredients.

Mix together the flours, baking powder, baking soda and salt in a large bowl.

In a smaller bowl, whisk together the buttermilk, eggs, oil, 2/3 cup maple syrup and vanilla.

When your oven has come to temperature, take the skillet off the heat.

Pour the wet ingredients into the flour mix, and stir together until just mixed.

Pour the batter over the rhubarb in the skillet, then place in the oven.

Bake for 20 - 25 minutes, or until the middle has set.

Before the cake cools too much, loosen the sides with a knife, then place a large plate over the cake.

Using oven mitts, flip the plate and skillet over so that the cake comes away onto the plate. Scrape off any left-behind juicy rhubarb and smooth back on top of the cake.