This gluten-free Blackberry Rhubarb Skillet Cake is a perfect fruity summer dessert. It is made with cornmeal and naturally sweetened.
Late Spring to early Summer is peak season for rhubarb! I was soo excited to see the red and green stalks available again at my grocery store.
Apartment-living means we don’t have a garden ourselves. Both my mother and brother-in-law supply me with rhubarb from their gardens, but in living the frozen prairie lands of Alberta means a very short and late growing season.
So store-bought rhubarb it was for this delicious blackberry rhubarb skillet cake, which happens to be gluten-free as it is made with corn meal! It also is refined sugar free, sweetened with honey and maple syrup. So I actually felt ok to let Olivia try a few small bites.
In the last couple of weeks my little girl (now 10 months old) has developed quite the appetite. We’ve introduced solids at around 6 months (in the form of BLW – Baby-Led Weaning), but until recently it seemed like she was playing more than actually eating.
And my little munchkin is also getting ready to walk! All.By.Herself! She’s already furniture walking everywhere, but today she actually let go of the playpen she was holding on to and made 3 steps towards me. Until she realized what she was doing. Then she got scared and quickly went down on her knees again.
Life sure is busy with Olivia around. With shorter naps and later bed times, I feel like I get less and less accomplished during the day.
After Konrad gets home, I often sneak out to get some writing done at a coffee shop right around the corner. The problem is when their free WiFi acts up. I was certain I had saved all drafts once it was restored. But once I got home, all the writing work of the last 2 hours was GONE….
Hopefully, this will be my last lesson to ALWAYS save my work separately. And good thing I napped with Olivia in the afternoon. Because a late night of working is ahead.
Luckily, there is dark chocolate and maybe a slice of this cake still in the fridge to carry me through.
Although this cake is best enjoyed with a topping of freshly churned vanilla ice cream. Learn more about homemade ice cream here.
- 2 stalks rhubarb, diced or sliced
- 1 cup blackberries, halved
- ⅓ cup honey
- 1 cup cornmeal (medium grind)
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ tsp cinnamon
- 2 large eggs
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut (or vegetable) oil
- 2 tbsp plain yogurt
- 2 tbsp coarse sugar, like turbinado
- sliced almonds, ice cream or whipped cream for serving
- Clean the rhubarb and blackberries. With a sharp knife slice the rhubarb and cut the blackberries in half.
- In a medium bowl toss the fruit with honey and let stand at room temperature for about an hour.
- Preheat your oven to 350 F and grease a 9” skillet (or grease and line a baking pan with parchment).
- In a large bowl whisk together cornmeal, baking powder, salt and cinnamon. In a medium bowl combine eggs, maple syrup, vanilla extract, oil and yogurt.
- Add the liquid to the dry ingredients and stir until just combined. Scrape fruit including all the juices into the bowl and stir to combine.
- Fill the batter into prepared skillet or pan and sprinkle with coarse sugar. Bake for 30-35 minutes.
- Serve the cake slices warm or at room temperature with sliced almonds sprinkled on top and a scoop of vanilla ice cream or whipped coconut cream.