Rhubarb & Earl Grey Cookie Skillet
- cierraandmike
- May 26
- 1 min read

Prep Time: 15 minutes
Bake Time: 16 minutes
Serves: 2
Ingredients:
4 tbsp unsalted butter
1 Earl Grey tea bag
2 tbsp brown sugar
1 tbsp white sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking soda
Pinch of salt
1/4 cup chopped rhubarb (½-inch pieces)
1 tsp white sugar (for rhubarb)
3 tbsp semi-sweet chocolate chunks
Spinkle of flaky salt
Toss the chopped rhubarb with 1 tsp of white sugar and set aside for 10–15 minutes while you make the dough.
Melt the butter in a small saucepan over medium heat. Add the Earl Grey tea bag and let it steep in the butter on low for 10 minutes, stirring occasionally. Remove the tea bag, squeezing out the butter, and let it cool slightly.
In a mixing bowl, whisk together the infused butter, brown sugar, and white sugar until smooth. Add the egg yolk and vanilla and whisk again until glossy.
Add the flour, baking soda, and salt. Mix gently until mostly combined. Fold in the sugared rhubarb (including any juices) and the semi-sweet chocolate chunks.
Press the dough into a seasoned 6-inch cast iron skillet and sprinkle the top with flaky salt.
Bake at 350°F for 16 minutes, until golden around the edges and slightly soft in the center. Let cool slightly and serve warm. Could be served with ice-cream or whipped cream.
Enjoy :)
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