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strawberry rhubarb pecan cake | by smitten kitchen
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strawberry rhubarb pecan cake

With crumb topping. Second try, this time I added a little more baking soda, egg, fruit, and changed the topping from cinnamon-sugar to a crumble, in hopes that it would stick better, which it does, but only slightly. I also added a little whole wheat flour, because I like a little grit in my breakfast treats, and maldon salt instead of table, for the same reason. Now I can stop fussing.

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Taken on March 9, 2007