You don’t need to go out and buy it, but cake flour is also lovely here. Makes for a delicate crumb. If you cannot find rhubarb, double the berries. I usually find it at farm stands or farmers markets, sometimes at Sprouts in late spring.

I like how this presents in a skillet, but a 9” square pan works well. Cast iron does lead to a darker, firmer crust, so if you don’t want that, stick to glass. This could be made into muffins, just start the oven at 400’, then down to 350’ once the muffins are in (this helps get a rise) and reduce the baking time by 15 minutes. Just keep an eye on them.