I have a question about the recipe "Rhubarb Almond Crumb Cake" from Bob Vivant. What size pan did you use?
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The picture looks like an 8 or 9 inch round pan. I think either of those would be safe bets, and if yu have a springform, I would use that. In either event, make sure you start checking the cake 15 minutes before the time suggested in the recipe because depending on which size you use, if it's different from the one used in the recipe, your cooking time will be different.
Do you know the volume of the batter? I have a chart that I use for pan sizes based on batter volume:
No tape—just 2 things you probably have.
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