I love rhubarb season so so much and recently swiped a bunch from my mom's garden. I came across this recipe and thought I needed to try it out. It turned out pretty darn perfect if I do say so myself!
Here's the recipe including the raspberries:
  • 3 cups fresh rhubarb, coarsely chopped
  • 1 cup of frozen raspberries
  • 3/4 cup brown sugar (light or dark)
  • 4 Tbsp. butter, melted and cooled slightly (divided)
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 cup granulated white sugar
  • 1 Tbsp. shortening, for greasing pan (could use butter or spray)
  • ***
Preheat oven to 375 degrees Fahrenheit, and put the rack in the centre of the oven.
Grease a cast-iron frying pan with shortening, butter or non-stick spray. Set aside.
Next, chop the rhubarb and wash along with the raspberries, then put it in a bowl and toss it with the brown sugar and set aside.
In another medium bow, combine 3 Tablespoons of the melted butter, the eggs, milk and vanilla. Stir to combine. Add the flour, baking powder and sugar.  Stir until batter is smooth and thick.
Pour the batter into the pan and spread evenly. Top with the fruit mixture, spreading it evenly over the batter. Drizzle the remaining 1 Tablespoon of melted butter on top. Bake for 45-50 minutes or until firm and golden brown. (My oven is on the fritz, and took well over an hour to bake, so just keep an eye on it.)
This is the kind of dessert that you have to eat while it's warm! You can top it with whipped cream, or ice cream. I decided to make a quick icing to drizzle over top using icing sugar, a tiny bit of milk and a drop or two of vanilla extract. This skillet tastes exactly like a cake that my mom makes and the raspberries were such a good addition to it. Happy baking! Let me know if you get the chance to try this, trust me you won't regret it!
XO, Erin


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