9-10 stalks rhubarb, diced
4 T. butter
3/4 cup brown sugar
1/4 tsp cinnamon
(can add strawberries or strawberry jam)
Preheat oven to 375. Melt butter over medium heat in a cast iron skillet. Add rhubarb and brown sugar, cinnamon and strawberries (if desired). Cook down until mixture is soft, over low heat, about 15 minutes. Meanwhile, make the batter.
1 stick softened unsalted butter
3/4 cup splenda or sugar
1 pinch sea salt
1 1/2 cups flour
2 tsp baking powder
2 eggs, beaten
2 tsp vanilla
3/4 cup milk
(sour cream and a little baking soda may be added for special occasions)
Cream butter and splenda/sugar. Combine dry ingredients. Combine eggs, milk and vanilla. Alternately mix dry and wet ingredients with butter/sugar mixture until incorporated. Pour batter evenly over rhubarb in cast iron skillet. Bake at 375 for 10 minutes. Turn oven down to 325 and finish baking for 12-15 more minutes.