Strawberry-Rhubarb Vanilla Skillet Cake |

Strawberry-Rhubarb Vanilla Skillet Cake

Hi. I’m stressed.

My moving day is only two days away. And I haven’t even started to pack up my kitchen yet.


I’m feeling the pressure from all angles. And well, all I have to say is thank goodness for the existence of brightly colored cakes.

Strawberry-Rhubarb Vanilla Skillet Cake |

Given that my “to-do” list is like a mountain that needs climbing (myself being the out-of-shape climber that might require an emergency extraction off the side of said mountain), I’m going to keep things relatively brief today. I’ve got things to do. And you’ve got to get yourself into the kitchen ASAP to bake up this Strawberry-Rhubarb Vanilla Skillet Cake.

Strawberry-Rhubarb Vanilla Skillet Cake |

I’m a big fan of rhubarb. In the past, I’ve combined rhubarb with cherries, raspberries and even radishes for a savory application. But rhubarb and strawberries is a classic combination for a reason. And I couldn’t resist putting the two of them together once again.

Strawberry-Rhubarb Vanilla Skillet Cake |

This cake is a breeze to make. So I figured it would be a good opportunity to take some time to play with the arrangement of the rhubarb and strawberries on top. You can make any pattern you like (chevron was a consideration, but I’m not THAT patient!) or go free spirited and forgo making a pattern all together. Whatever floats your boat! The only thing to really consider is making sure your rhubarb stalks are on the thinner side to ensure that they cook evenly. So cut them lengthwise in half or in quarters, as necessary depending on their original size.

OK. I better go do some stuff. The clock is ticking! Wish me luck!



Strawberry-Rhubarb Vanilla Skillet Cake

Strawberry-Rhubarb Vanilla Skillet Cake

At a Glance:
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


  • 1/4 cup (4 tablespoons) unsalted butter, softened at room temperature
  • 3/4 cups granulated sugar
  • 1 tsp. vanilla extract
  • 1 vanilla bean, seeds scraped
  • 1 egg
  • Zest from 1 lemon
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 cup Greek yogurt (I used full fat)
  • About 1 cup fresh strawberries, trimmed and halved
  • About 4-8 stalks fresh rhubarb, trimmed to fit your skillet
  • Powdered sugar for serving, if desired


  1. Pre-heat your oven to 375 degrees. Spray a 10-inch cast iron skillet with non-stick cooking spray and set it aside.
  2. In the bowl on your stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract, scraped vanilla bean seeds, egg and lemon zest. Beat until combined.
  3. In a separate bowl, combine the flour, salt, baking powder and baking soda. Add about half of the dry ingredients to your mixer and beat on low speed. Then beat in about half of the Greek yogurt. Repeat with the remaining dry ingredients and Greek yogurt, beating just until no more white streaks remain. The batter will be very thick.
  4. Spread the batter out into your prepared cast iron skillet. Top with sliced strawberries and rhubarb, arranging them in any pattern you wish. I covered the entire surface of the cake with the strawberries and rhubarb, but you can leave more open space, if you prefer.
  5. Transfer the skillet to your pre-heated oven and bake for 35 minutes. The edges of the cake should be slightly golden. Set aside to cool for about 30 minutes before slicing and serving. Sprinkle slices with powdered sugar before serving, if desired.


Recipe adapted from Wood & Spoon.




20 comments on “Strawberry-Rhubarb Vanilla Skillet Cake”

  1. Oh Liz! I’m so excited for your move… so much stress, yes, but so worth it once you get settled. It’s a gorgeous home too… light filled with a big kitchen for whippin up all the things! Now, about this cake…. such a simple cake yet with so many scrumptious layers of flavor… I can imagine that tender crumb from the yogurt – I’d love to just go ahead and faceplant!

    • Yes! It will all be so worth it in the end. The new place is much more “me”. And the light is gorgeous. I’m excited. Just have to make it thru the next couple of days. Lol. Glad you love the cake, Traci!

  2. OMG this looks SO good!

  3. OMG this looks SO good!

  4. oh by now I know you’ve moved and hopefully are settled! You deserve all the cake and them some. Hehe, this combo though… swoon

  5. That is beyond gorgeous. HAPPY settling in!!!! I need to get on the rhubarb train and I think this will do it for me!

  6. I love those crazy pink stripes!!

  7. I NEED THIS CAKE! (And I hope the move went well!)

  8. This cake! I love rhubarb and wish I had a slice or two right now!

  9. love this, strawberry rhubarb is a favorite pairing for me, and love the creative little decorative arrangement on top of the cake to allow for some fun artistic expression too, thank you!

  10. Congratulations on the move!

    I’ve actually been scared to cook with rhubarb 😅 Are there any special ways to prepare rhubarb? I heard that parts of the plant can be dangerous.. and other parts can be delicious.

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