Step 1

Melt 1/4 cup of butter in a 10-inch cast-iron skillet over medium-low heat.

Step 2

Add 1/2 cup of sugar, stirring with melted butter.

Step 3

Add chopped rhubarb, stirring to coat in butter/sugar mixture. Cook, stirring occasionally, for 3 to 4 minutes.

Step 4

Turn off heat and allow the mixture to sit while preparing the batter for the cake. Try to get an even-ish layer of rhubarb covering the bottom of the skillet. Spray a little baking spray around the top of the skillet at this point too (so the cake doesn't stick as it bakes).

Step 5

Preheat oven to 350 degrees Fahrenheit for use shortly.

Step 6

Meanwhile, in a bowl whisk together the flour, baking powder, salt, cinnamon and orange zest. Set aside.

Step 7

In the bowl of a stand mixer fitted with a paddle attachment (or using a bowl with a hand mixer) blend (on medium-high speed) remaining 1/2 cup of butter with remaining 1/2 cup of sugar for about 2 to 3 minutes until combined and creamy (stop as necessary to scrape the sides of the bowl with a rubber spatula).

Step 8

Add vanilla extract and orange extract and blend for about 30 seconds.

Step 9

Reduce speed and add eggs, one at a time, blending until just combined (mixture may not look combined and creamy and that's okay).

Step 10

Alternating between reserved flour mixture and milk, add to the bowl of the stand mixer, blending until just combined and no streaks of dry flour remains.

Step 11

Scoop batter on top of the rhubarb. Use a spatula to gently spread out, being carefully not to move around the rhubarb too much.

Step 12

Bake for 35 to 40 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.

Step 13

Carefully remove the cake from the oven and let sit for 10 minutes. Run a butter knife or small offset spatula around the cake to ensure no bits are stuck to the skillet.

Step 14

Place a serving platter (a little bigger than the skillet) over top of the cake. Then carefully and confidently turn over so the cake comes out of the skillet. Be careful as the skillet will still be hot!

Step 15

Serve as is or with ice cream for an extra yummy treat.