This week I went on the hunt for fresh local rhubarb. I went to a couple of wonderful small grocers near my work and I could not find any rhubarb!
Tried at home this weekend but only was able to find rhubarb that was packed as I call it Florida-style - slightly sad looking stalks on a foam tray wrapped in plastic wrap. I salvaged the best of the best stalks and went with it.
I heeded the instructions to fold the flour and sour cream (could not find creme fraiche) gently in the batter.
I did one large 12-inch cake using a cast-iron pan.
I made this cake for a day before-mother's-day-dinner gathering. It was a hit. The caramel pecan rhubarb top was subtle but delicious. My husband especially loved it because it was not too sweet. I would definitely make this again, I think with peaches or the traditional pineapple. Or even with apple!
Had to include this on my blog. Sarah made this one Sunday breakfast not too long ago. She was so proud of herself. Who could blame her.
Happy Mother's Day to all the ladies in the house, you don't have to be a mother to be a mom.
Broad Brook Baker