Strawberry-Rhubarb Cornmeal Skillet Cake


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.

Active Time:
25 mins
Refrigerate Time:
2 hrs
Total Time:
3 hrs 35 mins


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

  • 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


Make the rosemary whipped cream

  1. 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

  1. Place a 10-inch cast-iron skillet in oven, and preheat oven to 350°F. Let skillet preheat about 10 minutes.

  2. 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.

  3. 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.

  4. 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.

    Strawberry Rhubarb Cornmeal Skillet Cake
    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.

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