Erin’s Famous Spoon Cake | Gluten Free Rhubarb Cake
A gooey vanilla cake with rhubarb compote mixed in.
Ingredients
- 1 cup all purpose flour (for gluten free use Red Bob’s 1:1 baking mix)
- 8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 large egg (for vegan, flax egg instructions in notes)
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream
- Rhubarb compote
- Whipped cream
- Rhubarb compote: 3 cups chopped rhubarb(1 inch pieces)2/3 cups sugar1 teaspoon grated lemon zest2 teaspoon fresh lemon juice2 teaspoons arrow root
Instructions
- Preheat the oven to 400°F. Coat at 10-inch oven proof skillet, preferably cast iron, with butter and flour, shaking out any excess flour.
- In a medium bowl, combine the flour, baking powder, sugar and salt. In a large bowl, whisk together the egg, vanilla, milk, sour cream, and melted butter. Gently stir the wet ingredients into the dry until just incorporated.
- Pour about two-thirds of the compote into the greased skillet and spread evenly. Pour the cake batter over it, spread evenly, then dollop the remaining compote over the top. Use a butter knife to swirl together the batter and compote.
- Bake until a cake tester or knife inserted in the middle of the cake comes out clean, about 25-30 minutes. Serve this warm directly from the skillet, with a big spoon and a bowl of whipped cream to dollop on top.
- Rhubarb compote:In a medium saucepan, combine the rhubarb, sugar, lemon zest, lemon juice and arrow root. Bring to a simmer over medium heat, stirring until the rhubarb becomes tender and sauce-like, about 7-10 minutes. Remove from the heat and blend until smooth with a hand-held immersion blender or transfer to a stationary blender. This will keep in the fridge for up to a week.
Notes
Dairy free notes:
- Use plant-based ingredients such as Miyokos butter, Forager sour cream and Nut pods creamer. For the nut pods creamer, I loosen it up into a milk-like consistency by cutting it with water, 1:1 ratio. For this recipe, use 1/4 cup creamer and 1/4 cup water. Make sure to use the original and avoid the sweetened and flavored options. I used all of the products mentioned above while making this recipe for us and it came out delicious and perfect.
- For vegan or eggless: Use 1 tablespoon of ground flax seeds and 2 tablespoons of water. Incorporate completely and allow to sit for at least 30 minutes for the mucilage to develop.