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!
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.