Rhubarb Corneal Skillet Cake

The Corn Muffin Kid's Summer Skillet Cake

A rustic rhubarb cornmeal cake with lemon-thyme whipped cream, where peak-season rhubarb meets a lifelong love affair with corn muffins.

I was always the kid who chose the corn muffin at Dunkin’ over the jelly donut. I loved everything about them—the texture, the gentle sweetness, and, of course, that perfectly baked golden top. My devotion to corn has only grown stronger with age.

A few weeks ago, while wandering through the market, I spotted brown paper bags of cornmeal stacked on a shelf. One was finely ground, perfect for muffins, while the other was coarse and rustic. The coarse cornmeal immediately caught my attention with its vibrant color and incredible texture. It brought me right back to being a kid, opening that familiar paper bag and reaching for my corn muffin.

Since it's rhubarb season in Maine—my favorite season of all—it felt only natural to pair the two. After photographing recipes for Erin French at The Lost Kitchen, I developed a deep appreciation for her skillet cakes: simple, beautiful desserts that can be sliced into generous wedges or shared family-style straight from the pan. There's something especially comforting about a one-skillet dessert served with fresh whipped cream and passed around the table.

I can't take full credit for this recipe, but I did add a few touches of my own: a rhubarb compote for an extra burst of tart, jammy flavor, and a lemon-thyme-infused whipped cream to spoon over each slice. A scattering of nasturtium flowers makes the whole thing feel like early summer on a plate.

I've made this cake several times already this season—once for my childhood best friend's birthday and again for our annual chive blossom fritter party—and both times it disappeared quickly. When I asked for feedback, the response was unanimous: 10/10.

So, if you're a corn muffin person like me, this one's for you.

Portrait by Coco McCracken

Recipe on my Substack: Market to Plate

Rhubarb Cornmeal Skillet Cake

Active Time: 25 mins
Total Time: 2 hrs 30 mins
Servings: 8

Recipe adapted from Jocelyn Delk Adams, with rhubarb compote and lemon-thyme whipped cream.

Ingredients

Lemon-Thyme Whipped Cream

• 1 cup heavy cream

• 1 teaspoon vanilla bean paste

• 8–10 lemon thyme sprigs

Rhubarb Compote

• 5 cups rhubarb, chopped into 1-inch pieces

• 1 cup granulated sugar

• ¼ cup water

Strawberry-Rhubarb Cake

• 1 cup all-purpose flour (about 4 1/4 ounces), sifted

• ½ cup fine yellow cornmeal (about 2 7/8 ounces)

• ½ teaspoon kosher salt

• ¾ cup plus 1 tablespoon unsalted butter (6 1/2 ounces), at room temperature, divided

• 1 ½ cups granulated sugar

• 3 large eggs, at room temperature

• 1 ½ ounces goat cheese (about 3 tablespoons), at room temperature

• ⅓ cup buttermilk, at room temperature

• 2 teaspoons vanilla bean paste

• 1 cup halved fresh strawberries

• ¾ cup diagonally sliced fresh rhubarb (½-inch pieces)

• 2 tablespoons raw sugar

Cornmeal from Fairwinds Farm in Bowdoinham, ME, and rhubarb from Snells Family Farm in Buxton, ME.

Directions

Make the Lemon-Thyme Whipped Cream

1. Warm the heavy cream and lemon thyme sprigs in a small saucepan over low heat until steaming; do not boil. Remove from the heat, cover, and let steep for 20–30 minutes. Strain, stir in the vanilla bean paste, and refrigerate until completely chilled, at least 2 hours or overnight.

2. Beat the chilled cream until soft peaks form. Serve generously spooned over the rhubarb cornmeal skillet cake.

Make the Rhubarb Compote

1. Combine the rhubarb, sugar, and water in a medium saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb breaks down and becomes jammy, about 15–20 minutes. Let cool completely before serving.

2. Spoon the compote over slices of the cornmeal skillet cake and finish with lemon-thyme whipped cream.

Make the Strawberry-Rhubarb Cake

1. Place a 10-inch cast-iron skillet in the oven, and preheat the oven to 350°F. Let the skillet preheat for about 10 minutes.

2. Meanwhile, whisk together flour, cornmeal, and salt in a small bowl until combined; set aside. Place 3/4 cup butter in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed, stopping occasionally to scrape down the sides of the bowl, until pale and fluffy, about 2 minutes. Gradually add granulated sugar, beating on high speed and stopping occasionally to scrape down the sides of the bowl, until the mixture is light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, crumble in goat cheese; beat until just combined, about 30 seconds. Gradually add flour mixture, beating until just combined, about 1 minute. Add buttermilk and vanilla bean paste, beating until just combined, about 1 minute.

3. Carefully remove hot skillet from oven, and add remaining 1 tablespoon butter. Swirl skillet until butter is melted. Carefully pour in cake batter; smooth top if needed. Arrange strawberries and rhubarb in an even layer on batter.

4. Bake in preheated oven until a wooden pick inserted into the center of cake comes out clean, 50 mins. Let cool slightly on a wire rack, about 15 minutes. Serve cake warm with a dollop of rhubarb compote and lemon thyme whipped cream.