Strawberry Rhubarb Cornmeal Skillet Cake | Grandbaby Cakes

Begin by making rosemary whipped cream. Add heavy whipping cream to a bowl.

Add vanilla paste to the heavy whipping cream.

Rub fresh rosemary together to release oils and add to the whipped cream.

Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

After chilling, strain the whipped cream into another bowl.

Use a cold bowl and cold beaters to whip the cream until soft peaks form.

Add powdered sugar to the whipped cream and whip until stiff peaks form, then refrigerate.

Preheat the oven to 350°F and place a 10-inch cast iron skillet inside for about 10 minutes.

In a bowl, combine all-purpose flour, fine cornmeal, and kosher salt, whisking until combined.

In a stand mixer, add room temperature unsalted butter and mix on medium speed.

Gradually add granulated sugar to the butter and mix until light and fluffy.

Add eggs one at a time to the mixture, mixing well after each addition.

Add crumbled room temperature goat cheese to the batter and mix on low speed.

Add the combined dry ingredients to the batter, mixing until incorporated.

Add whole buttermilk and vanilla bean paste to the batter, mixing until smooth.

Prepare strawberries and rhubarb, cutting them diagonally, using slightly less rhubarb than strawberries.

Remove the hot skillet from the oven and add a pad of butter to it, allowing it to melt.

Pour the cornmeal batter into the skillet and sprinkle turbinado sugar on top.

Bake in the oven at 350°F for about 55 minutes until golden brown.

Serve warm out of the oven or at the table in the cast iron skillet.

Equipment Needed

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