With a rich biscuit topping, you can use most any amount of strawberries to rhubarb.
1. PREHEAT the oven to 400ºF.
2.COMBINE ½ cup water, ⅓ cup of the sugar, the strawberry jam, and the rhubarb in a 10-inch skillet and bring to a boil over medium heat. Reduce the heat to low, and cook, for 3 to 4 minutes, or until the rhubarb is almost tender. Combine the cornstarch and 2 tablespoons cold water in a cup. Add the mixture toskillet and cook for 2 minutes, or until thickened. Remove from heat and stir in the strawberries.
3. WHISK the flour, baking powder, salt, and remaining sugar together in a bowl.
4. WHISK the egg, egg yolk, milk, butter, zest, and vanilla together in a large bowl. Whisk in the flour mixture until just combined.
DROP small mounds of the batter onto the fruit mixture, and spread them gently together with a spoon. Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cake portion comes out clean.
Excerpted from The New Cast Iron Skillet Cookbook. Reprinted with permission from The New Cast Iron Skillet Cookbook ©2014 by Sterling Epicure, an imprint of Sterling Publishing Co.
Guy Ambrosino.
share this: