Most of you know Sue Stoneman for making bread and cakes on her BBQ and with summer comes the abundance of local fruit. To make the most of the residual heat in your BBQ, why not stick a pudding to cook on it while you are tucking into your meat. Here’s her recipe for a ‘skillet pan cake’ which would work well with any fruit such as nectarines, peaches, plums, apples or pears. Sue’s used rhubarb as it’s in season. For this recipe Sue used a 30cm diameter skillet pan
Rhubarb Skillet Pan Cake
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
- Yield4 Servings
- 500g rhubarb, washed and cut into chunks
- Zest & juice of one large orange
- 2 tbsp light soft brown sugar
- 2 tbsp honey
- 30g unsalted butter
For the cake topping:
- 175g SR Flour
- 1 tsp baking powder
- 175g caster sugar
- 175g unsalted butter (room temperature)
- 3 eggs
Place the rhubarb and all the other ingredients into the skillet pan and place over indirect heat on your BBQ and poach gently for about 30 minutes or until the rhubarb is just soft.
While the rhubarb is cooking, it’s time to make the topping.
In a bowl place all the ingredients together and using an electric mixer, beat for 3 minutes so the mixture is light and fluffy.
Take the skillet pan off the heat and carefully put the cake mixture on top of the poached rhubarb in small spoonfuls to begin with. Be careful that the liquid doesn’t spill over. It will soak into the cake mixture during cooking. Continue spooning over the mixture until the fruit is covered.
Cook for about an hour. Test it with a skewer – if it comes out clean, it’s done.
Serve straight to the table and use a big spoon to dish it up. Serve with cream or ice cream
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I cooked this in my Kamado Joe using indirect heat. I have the grills on the top setting and had the temperature at about 150C. When baking in the KJ, I upturn an old baking tin and sit the skillet pan on top of this to give the pan a bit of height from the heat of the grill so that the base doesn’t over cook.