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Berry Rhubarb Custard Cake

Top view of a rustic berry and rhubarb skillet cake with powdered sugar, almond slivers on side, on a marbled surface.
This incredible Berry Rhubarb Custard Cake is mouthwateringly delicious. This incredible skillet cake comes with a layer of tangy-sweet berries and rhubarb, topped with a creamy, lemon custard cake, baked until golden and sweetened with honey. The perfect dessert for spring.

Yield 6 Servings
Prep Time 20 Minutes
Total Time 1 Hour

  • 3 large eggs, separated
  • 1¼ cups Nate’s 100% Pure Honey, divided
  • ⅓ cup all-purpose flour
  • 4 Tbsp butter, melted, divided
  • 1 cup buttermilk (or ¾ cup milk with ¼ cup lemon juice stirred in)
  • 1 tsp finely grated lemon zest
  • ½ tsp almond extract
  • ¼ tsp salt
  • 1 cup rhubarb, diced
  • 1 cup strawberries, sliced and/or raspberries
  • 3 Tbsp sliced almonds
  • 2 Tbsp powdered sugar
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Heat oven to 350ºF. Place egg whites in a stand mixer fitted with a whisk attachment. Beat until stiff peaks form.

In a large bowl, stir together ¾ cup honey, flour, 2 tablespoons butter, buttermilk, lemon zest, almond extract and salt. Fold in egg whites, set aside.

In a 9 x 11-inch cast-iron skillet, melt 2 tablespoons butter over high heat. Toss in rhubarb and ¼ cup honey, cooking just until tender. Turn off heat, fold in berries. Pour custard batter over the berries. Top with sliced almonds and a drizzle of honey.

Bake for 32-37 minutes, or just until the cake is golden and the center has set. Remove and cool slightly before dusting with powdered sugar.

Serve with a dollop of whipping cream or ice cream. Enjoy!

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