Rhubarb Skillet Cake

Name: Rhubarb Skillet Cake
Ingredients: Butter (for the skillet) -; 2/3 cup whole almonds with skins or 3/4 cup almond flour -; 3/4 cup granulated sugar, divided -; Zest of 1 medium orange -; 1 cup all-purpose flour -; 1 1/4 teaspoons baking powder -; 1/8 teaspoon salt -; 1/2 cup (1 stick) room temperature unsalted butter, cut into slices -; 3 large eggs -; 1 teaspoon vanilla extract -; 2 to 3 stalks rhubarb (8 ounces), leaves removed, cut into 1-inch slices (about 2 cups) -; Powdered sugar (for sprinkling) -

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Preheat the oven and prep the skillet: Preheat the oven to 350°F. Generously butter a 10-inch ovenproof skillet with a heatproof handle. Toast the almonds: Spread the almonds on a baking sheet and...

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Skillet
Oven
Baking sheet
Food processor
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Spoon
Toothpick
Cooling rack
Chef's knife
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Microplane
Kitchen timer
Cutting board
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Ingredients

Butter (for the skillet) -
2/3 cup whole almonds with skins or 3/4 cup almond flour -
3/4 cup granulated sugar, divided -
Zest of 1 medium orange -
1 cup all-purpose flour -
1 1/4 teaspoons baking powder -
1/8 teaspoon salt -
1/2 cup (1 stick) room temperature unsalted butter, cut into slices -
3 large eggs -
1 teaspoon vanilla extract -
2 to 3 stalks rhubarb (8 ounces), leaves removed, cut into 1-inch slices (about 2 cups) -
Powdered sugar (for sprinkling) -