Rhubarb Almond Skillet Cake

Directions

Preheat the oven to 350ºF. Generously butter a 10-inch ovenproof skillet with a heatproof handle.

Spread the almonds on a baking sheet and bake for 8 to 10 minutes, or until they smell toasty. Cool briefly.

In a food processor, add the almonds, 1/4 cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand. Transfer the mixture to a bowl. Remove 1/4 cup of the almond-sugar mixture for the topping and set aside.

Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine.

In the food processor, process the butter and the remaining 1/2 cup granulated sugar for 1 minute, or until light and fluffy. One at a time, add the eggs, processing for about 30 seconds after each addition and scraping down the sides of the food processor with a spatula. Add the vanilla and pulse to mix it. Add the flour mixture to the food processor and briefly pulse the machine 4 to 5 times, just until the batter is smooth. It will be thick.

Scrape the batter into the skillet, spreading it evenly in the pan with the back of a spoon or small spatula. Sprinkle about half of the reserved almond-sugar mixture over the batter in the pan. Distribute the rhubarb over the top of the batter. Sprinkle with the remaining almond-sugar mixture.

Bake the cake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Set the skillet on a wire rack to cool to room temperature. Sprinkle with powdered sugar and cut into wedges. Serve from the pan.