This is a delicious way to use fresh rhubarb. Baking it in a cast-iron skillet makes a rustic presentation and lots of crispy, tasty edge bits. I think you could also use frozen (unthawed) rhubarb for this dish quite successfully.
4cupsrhubarbfresh or frozen, coarsely chopped
3/4cupbrown sugarlight or dark
4Tbspbutterdivided, melted and cooled slightly
1 1/2cupsall-purpose flour
1cupgranulated white sugar
1Tbspbutterfor greasing pan
Preheat oven to 350° F. with rack in centre of oven.
Grease a cast-iron frying pan with shortening, butter or spray with non-stick spray. Set aside.
Chop the rhubarb and place in a large bowl. Toss well with the brown sugar and set aside.
In another medium bowl, combine 3 Tablespoons of the butter, the eggs, milk and vanilla. Stir to combine. Add the flour, baking powder and sugar. Using a whisk, stir until batter is smooth and thick.
Pour the batter into the prepared frying pan and spread evenly. Top with the rhubarb, spreading it evenly over the batter. Drizzle top with remaining 1 Tbsp. of melted butter.
Bake for 40-45 minutes until firm and golden brown.
Serve warm as it is, or with a bit of whipped cream or vanilla ice cream.