I made the rhubarb variation of the Upside-Down Cranberry Cake because fresh or even frozen cranberries aren’t available here whereas rhubarb is usually plentiful.
Some days I wonder whether I should make cakes whilst weak from hunger. I suffer from a condition known as “hangryness”, a lovely melange of anger-hunger. I can’t think straight when I’m like that, let alone read pages worth of recipes and make any sense of anything I just read.
With that forewarning out of the way, I will attempt to explain what happened to my pie. You might think from looking at the pictures that nothing exceptional transpired during its making. But of course, I wasn’t focused enough to even remember to take pictures of the mistakes.
Mistake #1: I sliced the rhubarb too thickly. This made it really difficult to fully fill the baking pan. I tried placing the rhubarb every which way but the process was a no go. I had remove them from the pan and slice each piece in half, some in thirds. Yes, I huffed and mumbled (a lot) while doing this.
Mistake #2: I macerate the rhubarb for only thirty minutes. I was too tired to wait any longer. All great except that there was barely any expelled rhubarb juice.
Mistake #3: I forgot to toss the rhubarb in the corn flour and lemon zest mixture.
Mistake #4: The recipe states that I should first pour the caramel on the pan and place the rhubarb on top of the caramel. In my hangry state I actually read the reverse. The reverse. And I had read the same paragraph at least three times just to be sure. (I would love to blame my extreme near-sightedness but that wouldn’t be the truth. That would only be part of the truth). It did occur to me that this was an odd way to make an upside-down cake, but then, who was I to dispute Rose Levy? Well. the caramel seized upon exposure to the cold rhubarb. That’s when I realised I had also made mistake #3. After another therapeutic session of huffing and puffing and mumbling, I decided to separate the clumps of caramel from the individual bits of rhubarb. That took a very, very long time. I swore a lot, I think. I actually can’t remember anymore as I have erased that incident from my memory. Fortunately I was home alone so no one heard me cry. I then proceeded to correct mistakes #3 and #4.
Mistake #5: In my haste to prepare dinner and end my hunger, I unmoulded the cake too early, and consequently, the rhubarb pieces threatened to come undone. I had to keep pushing them into place in order to take at least one half decent photo for this post. After a quick picture, I plopped the cake back in the pan as the plan was to freeze it and take it to my parents-in-law’s home in the country side as one of the desserts for Easter celebrations. In case you didn’t know, Easter is huge in Australia. That’s probably because the average person gets four days off from work.
Moral of the story? No cooking whilst hangry, if possible. If not possible, I’ll type a neat little summary of the recipe in my own words and then super-size the font to make it readable under the worst of conditions.
Back to the cake and Easter lunch: I’ll glaze it before serving and will whip up some strawberry cream to go alongside.
I really, really want to taste this cake.
I’ll let you know how it goes.
Thanks for dropping by, see you all next week! xx