new icn messageflickr-free-ic3d pan white
strawberry rhubarb pecan cake | by smitten kitchen
Back to photostream

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.

0 faves
Taken on March 9, 2007