Fresh Rhubarb Upside-down Cake [TWD]

Jodi Rhodes

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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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