Ingredients
¾ lb. rhubarb, trimmed and cut into 1 ½" pieces on an angle
1 ½ cups sugar
4 tbsp. unsalted butter, plus 6 tbsp. cut into ½" cubes and chilled
1 tbsp. fresh lemon juice
2 tsp. vanilla extract
½ tsp. kosher salt
2 ½ cups flour
2 tsp. baking powder
½ cup vegetable shortening
⅓ cup milk
2 eggs
Vanilla ice cream or whipped cream, for serving (optional)
Instructions
1. Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and ¼ tsp. salt in a 9" cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.
2. Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes. Remove skillet from oven; place a large flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like.
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