Crème Fraiche Skillet Cake with Cherries and Rhubarb

Big Green Egg

Recipe courtesy of Valerie Gordon.

PREP TIME

EGG TEMP

350°F/176°C

COOK TIME

SERVINGS

Ingredients

Main

3 cups (720 ml) all purpose flour
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) Kosher salt
2 sticks unsalted butter
4 teaspoons (20 ml) unsalted butter to coat the pan
2 cups (480 ml) sugar
2 large eggs
2 cups (480 ml) crème fraiche
2 tablespoons (30 ml) lemon zest
4 teaspoons (20 ml) vanilla extract

Cherry and Rhubarb Compote

1 1/2 lbs (0.7 kg) rhubarb, cleaned and cut into 1/2 inch (1 cm) pieces
1 1/2 lbs (0.7 kg) cherries, cleaned and pitted
1 1/2 cups (360 ml) sugar

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

See Accessory

Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Instructions

Main

Step 1

Set the EGG for indirect cooking with a convEGGtor at 350°F/176°C.

Step 2

Whisk the first 3 ingredients in a medium bowl. In a stand mixer, using the paddle attachment, beat the butter and sugar until fluffy. Add the eggs, crème fraiche, zest and vanilla and beat until combined. Add the dry ingredients and beat until the batter is smooth.

Step 3

Melt 4 teaspoons (20 ml) of butter in the 10 1/2 inch (26 cm) cast iron skillet. Swirl the skillet to coat with butter; remove from the EGG. Spread the batter evenly across the pan.

Step 4

Bake for 35-40 minutes or until a testing stick comes out clean. Allow to cool before removing from the skillet.

Step 5

Serves 8-10

Cherry and Rhubarb Compote

Step 1

Place the prepared cherries in a large bowl. In a Cast Iron Skillet, combine the rhubarb and sugar. Add the skillet to the EGG and cook until the rhubarb visibly softens and releases some juice, stirring occasionally.

Step 2

Pour the al dente rhubarb over the cherries and stir to combine. Allow the fruit to cool to room temperature, stirring every 5 minutes. Serve over the Crème Fraiche Cake.

Instructions

Main

Set the EGG for indirect cooking with a convEGGtor at 350°F/176°C.
Whisk the first 3 ingredients in a medium bowl. In a stand mixer, using the paddle attachment, beat the butter and sugar until fluffy. Add the eggs, crème fraiche, zest and vanilla and beat until combined. Add the dry ingredients and beat until the batter is smooth.
Melt 4 teaspoons (20 ml) of butter in the 10 1/2 inch (26 cm) cast iron skillet. Swirl the skillet to coat with butter; remove from the EGG. Spread the batter evenly across the pan.
Bake for 35-40 minutes or until a testing stick comes out clean. Allow to cool before removing from the skillet.
Serves 8-10

Cherry and Rhubarb Compote

Place the prepared cherries in a large bowl. In a Cast Iron Skillet, combine the rhubarb and sugar. Add the skillet to the EGG and cook until the rhubarb visibly softens and releases some juice, stirring occasionally.
Pour the al dente rhubarb over the cherries and stir to combine. Allow the fruit to cool to room temperature, stirring every 5 minutes. Serve over the Crème Fraiche Cake.

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