Recipes Desserts Cake Strawberry-Rhubarb Cornmeal Skillet Cake 5.0 (3) 3 Reviews Juicy strawberries and tart rhubarb stud the golden brown top of this simple skillet cake. The mix of all-purpose flour and fine cornmeal gives this dessert a pound-cake-like density, while goat cheese and buttermilk keep the crumb nicely tender and moist. A dollop of rosemary-infused whipped cream ties the sweet and savory flavors together. By Jocelyn Delk Adams Jocelyn Delk Adams Jocelyn Delk Adams is the baker and writer behind the popular food blog Grandbaby Cakes, as well as the author of an award-winning cookbook by the same name. Her decade of experience has seen her become a guest on shows like TODAY and Good Morning America, and she's been featured by many publications including Food & Wine and Essence. Food & Wine's Editorial Guidelines Published on April 22, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Refrigerate Time: 2 hrs Total Time: 3 hrs 35 mins Servings: 8 Ingredients Rosemary Whipped Cream 1 cup heavy cream 1 teaspoon vanilla bean paste 3 (5-inch) rosemary sprigs 1 tablespoon powdered sugar Strawberry-Rhubarb Cake 1 cup all-purpose flour (about 4 1/4 ounces), sifted ½ cup fine yellow cornmeal (about 2 7/8 ounces) ½ teaspoon kosher salt ¾ cup plus 1 tablespoon unsalted butter (6 1/2 ouncse), at room temperature, divided 1 ½ cups granulated sugar 3 large eggs, at room temperature 1 ½ ounce goat cheese (about 3 tablespoon), at room temperature ⅓ cup buttermilk, at room temperature 2 teaspoons vanilla bean paste 1 cup halved fresh strawberries ¾ cup diagonally sliced fresh rhubarb (1/2-inch pieces) (from about 3 ounce rhubarb stalks) 2 tablespoons turbinado sugar Directions Make the rosemary whipped cream Combine heavy cream and vanilla bean paste in a small bowl. Rub rosemary sprigs between hands to release their oils, and add to bowl; stir mixture until combined. Cover with plastic wrap; refrigerate at least 2 hours or up to 4 hours. Pour mixture through a fine wire-mesh strainer into a large bowl; discard solids. Beat cream mixture with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Sprinkle with powdered sugar; beat on medium-high speed until stiff peaks form, about 45 seconds. Cover rosemary whipped cream with plastic wrap; refrigerate until ready to use, up to 12 hours. Make the strawberry-rhubarb cake Place a 10-inch cast-iron skillet in oven, and preheat oven to 350°F. Let skillet preheat about 10 minutes. Meanwhile, whisk together flour, cornmeal, and salt in a small bowl until combined; set aside. Place 3/4 cup butter in bowl of a stand mixer fitted with the whisk attachment; beat on high speed, stopping occasionally to scrape down sides of bowl, until pale and fluffy, about 2 minutes. Gradually add granulated sugar, beating on high speed and stopping occasionally to scrape down sides of bowl, until mixture is light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, crumble in goat cheese; beat until just combined, about 30 seconds. Gradually add flour mixture, beating until just combined, about 1 minute. Add buttermilk and vanilla bean paste, beating until just combined, about 1 minute. Carefully remove hot skillet from oven, and add remaining 1 tablespoon butter. Swirl skillet until butter is melted. Carefully pour in cake batter; smooth top if needed. Arrange strawberries and rhubarb in an even layer on batter; sprinkle with turbinado sugar. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 55 minutes to 1 hour. Let cool slightly on a wire rack, about 15 minutes. Serve cake warm with a dollop of rosemary whipped cream. Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Make ahead Rosemary whipped cream can be made up to 12 hours in advance and refrigerated in an airtight container. Rate it Print