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I agree with Astrid! We LOVED this cake, which I found easy to make. I used a 12 inch skillet, more rhubarb(probably around 16 oz.) and more pecans. It unmolded easily, but some of the caramel remained in the pan and I scraped it and dabbed around the top of the cake. Definitely a winner!

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arriba! May 25, 2004

Wonderful cake! Very nice balance between tartness /sourness of the rhubarb and the sweetness of the cake. The creme fraiche gives a very nice flavor and texture to the cake. I used more rhubarb than stated in the recipe, also the 4 stalks I used ended up weighing almost 16oz.

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Astrid List May 14, 2004
Fresh Rhubarb Upside-Down Cake