Fresh Rhubarb Upside-down Cake [TWD]

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My first attempt baking with rhubarb was successful.

I did improvise a little.

I used a large cake pan instead of baby cake pans.

I halved the cake portion but kept the butter, brown sugar and pecan ratio the same.

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This was a relatively easy recipe compared to some of the other Baking with Julia recipes.

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You can’t go wrong with butter and brown sugar. Add pecans and it’s just so right.

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Top that with freshly cut rhubarb.

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And you’ve got yourself a delicious accompaniment to morning coffee.

To get the recipe for this delicious cake, check out this week’s host blogger: Erin of When in Doubt…Leave it at 350.

You can also see what the other bakers thought about the recipe, here.

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11 Comments Add yours

  1. smarkies says:

    This looks absolutely delicious! Glad you enjoyed it.

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  2. Mmmmm , perfect for mothers day brunch

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  3. yes—this will be great with coffee. looking forward to the morning!

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  4. Cindy Harris says:

    This cake was so tasty–I love your photos. So many possibilities with this recipe!

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  5. SandraM says:

    Great pics. Your cake looks awesome. Good idea to not half the caramel part. I wish I had done that. Next time!

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  6. Great first attempt! Yum!

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  7. I love the sunny photos! I wish I had doubled the topping!

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  8. galettista says:

    Yes, this would make a great coffee cake. Yours looks beautiful and delicious.

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  9. This cake is delicious. Beautiful photography.

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  10. Cathleen says:

    This would be fabulous with coffee in the a.m.. I had two slices for dinner and sent the rest away.

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  11. Teresa says:

    Gorgeous photos and your cake turned out beautifully!

    Like

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