Step 1: Prepare the Pickle-Brined Rhubarb and Pecans (Optional, but Recommended). In a small bowl, combine 1/4 cup dill pickle brine and 1/4 cup water. Add 1 1/2 cups of the sliced rhubarb. In another small bowl, combine 1/4 cup dill pickle brine, 1/4 cup water, and 1/4 cup of pecans. Let both sit at room temperature.

Step 2: Preheat Oven and Prepare Pan. Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan with baking spray with flour. Line the bottom of the pan with parchment paper; do not spray again.

Step 3: Combine Rhubarb, Strawberries, Ginger, and Cinnamon. Drain the brined rhubarb very well. For the filling: Combine the remaining, non-brined rhubarb, strawberries, ginger, and cinnamon and toss in a large bowl.

Step 4: Combine Dry Ingredients for Filling. Whisk together the brown sugar, flour, and salt in a small bowl.

Step 5: Combine Filling Ingredients. Add the dry ingredients to the rhubarb mixture and mix well. Add the drained, brined rhubarb.

Step 6: Make the Caramel. In a medium stainless-steel skillet, melt ¼ cup of butter over medium heat; stir in the brown sugar, honey, and ¼ teaspoon salt. Bring the mixture to a simmer; cook until the sugar is melted and fragrant, about 3 minutes.

Step 7: Add Orange Juice. Slowly pour in the orange juice, whisk until combined and smooth.

Step 8: Pour Caramel over Rhubarb. Pour the caramel over the rhubarb in the prepared pan.

Step 9: Make the Cake Batter – Cream Butter and Sugar. In the bowl of a stand mixer, beat the remaining ½ cup of butter, remaining 1 cup of granulated sugar, orange zest, dill pickle powder, and vanilla at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape the sides of the bowl.

Step 10: Add Eggs. Add the eggs, one at a time, beating well after each addition.

Step 11: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, and the remaining ½ teaspoon of salt.

Step 12: Alternate Adding Dry Ingredients and Sour Cream. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition.

Step 13: Spread Batter over Rhubarb. Carefully dollop the batter onto the rhubarb and gently spread it with an offset spatula, making sure not to press too hard or move the rhubarb.

Step 14: Bake. Bake for 30 minutes.

Step 15: Add Foil Tent. Place a piece of foil on top of the cake to prevent excess browning

Step 16: Continue Baking. and bake until a wooden pick comes out clean, 15 to 20 minutes more.

Step 17: Cool. Remove the foil and let the cake cool in the pan on a wire rack for 10 minutes.

Step 18: Invert Cake. Run a knife around the sides of the cake to loosen; carefully invert the cake onto a serving plate, removing the parchment.

Step 19: Cool and Serve. Let cool. Serve warm, room temperature, or cold with ice cream or whipped cream. Garnish with fresh dill, if desired. Offer dill pickle relish on the side (optional).