Rhubarb Upside Down Cobbler

This dessert features sweet and tangy caramelized rhubarb over a vanilla scented cobbler/cake.

Fruit

• 3⁄4 lb rhubarb, trimmed and sliced into 1” pieces on an angle

• 1 c sugar

• 3 T unsalted butter

• 1 t vanilla

• 1⁄4 t kosher salt

Cake

• 2 1⁄2 c flour

• 1⁄2 c sugar

• 1⁄4 t kosher salt

• 2 t baking powder

• 6 T butter, soft room temperature

• 1⁄2 c canola oil

• 2 t vanilla

• 1⁄3 c milk

• 2 eggs, lightly beaten

• Vanilla ice cream or whipped cream for serving

Preheat oven to 375 degrees.

To prepare the fruit, in a 9” cast iron skillet, combine the sugar and butter. Cook over medium high heat until the butter and sugar have melted and begun to caramelize, about 5 minutes. Add the rhubarb, vanilla, and salt and stir to combine. Lower the heat and cook for about 5 minutes, until rhubarb has softened slightly but is not falling apart.

Whisk together the flour, sugar, salt, and baking powder in a medium bowl. Add the oil and butter, beating with a wooden spoon to combine. Next add the vanilla, milk, and eggs. Continue to stir until you have a soft, sticky dough. Spoon dollops of dough over the rhubarb and smooth with a spatula or offset. Bake for 35-40 minutes, until the crust is golden. Remove the skillet from the oven and place a large serving platter over the skillet. Carefully invert the skillet over the platter. Serve warm with vanilla ice cream or whipped cream.