Griswold Cookware

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Griswold Cookware

Collectors and Collections,
History and Stories

Griswold, Lodge, Wagner, Favorite, Wapak, and More!

Home » Explore our Website » Linda’s Cast Iron Skillet Rhubarb Upside-Down Cake

Linda’s Cast Iron Skillet Rhubarb Upside-Down Cake

rhubarb upside down cake made in a vintage Griswold cast iron skillet.
Linda’s lovely rhubarb upside-down cake.

For her sister’s recent birthday celebration, Linda baked a delicious rhubarb upside-down cake in her vintage Griswold small logo grooved handle number 7 cast iron skillet. It was a big hit!

The number 7 skillet worked well because of its size – the vintage Griswold number 7 cast iron skillet is about 10″ in diameter as measured across the top edge. Linda says that a number 8 (about 10-1/2″ in diameter) would also work well.

Here’s how she made it!

Linda and me with
our friend Harold Henry.

Rhubarb Upside-Down Cake

-Adapted ever-so-slightly from Taste of Home.


Rhubarb Mixture

  • 3 cups sliced/chopped fresh or frozen rhubarb (Linda used fresh from her garden). As you can see in the photo, Linda aimed for the pieces to be of approximately equal size.
    chopped rhubarb in vintage Griswold cast iron skillet

    Topping for Rhubarb

  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, melted
    rhubarb cake preparation in cast iron skillet

    Cake Batter

  • 1/4 cup butter, melted
  • 3/4 cup sugar (Linda reduced the sugar to 3/4 cup from the 1 cup suggested in the recipe)
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk

    rhubarb cake batter in vintage griswold skillet

  • Sweetened whipped cream, optional (Linda used spray Redi-Whip for convenience)


  • Grease a 10-inch cast iron skillet. Linda used a mixture of butter and Baker’s Joy. A vintage cast iron skillet is best, of course! Linda used a vintage Griswold No. 7 grooved handle small logo skillet, but says a No. 8 would work equally well.
  • Place the rhubarb in the pan.
  • For the rhubarb topping, combine sugar, flour and nutmeg (freshly-grated is best!), and sprinkle over rhubarb. Drizzle with the melted butter.
  • For the batter, beat the butter and sugar in a large bowl until blended. Once blended, beat in the egg.
  • Combine the flour, baking powder, nutmeg and salt in a bowl. Gradually add to egg mixture alternately with milk, beating well after each addition.
  • Spread the batter mixture over the rhubarb mixture.
  • Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes.
    rhubarb cake in griswold cast iron skillet
  • Loosen the edge immediately and invert onto a serving dish.

    rhubarb upside down cake alongside vintag griswold cast iron pan
  • Serve warm. If desired, top with whipped cream.

    Eat and enjoy all the raves from your guests!

    Slice of rhubarb upside down cake with whipped cream on paper plate.

    Nutrition Facts for the Taste of Home recipe (Linda reduced the sugar for her recipe)

  • 1 piece: 316 calories, 10g fat (6g saturated fat), 48mg cholesterol, 248mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 4g protein.

    Eat and enjoy all the raves from your guests!

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