Reprinted with permission from The New Cast Iron Skillet Cookbook © 2014 by Sterling Epicure, an imprint of Sterling Publishing Co.
1. Preheat the oven to 400ºF.
2. Combine ½ cup water, ½ 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 to skillet 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.
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