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.
This was a relatively easy recipe compared to some of the other Baking with Julia recipes.
You can’t go wrong with butter and brown sugar. Add pecans and it’s just so right.
Top that with freshly cut rhubarb.
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.