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You can’t win ‘em all. That’s what I kept telling myself when I baked my Cherry Rhubarb Cobbler for this week’s Tuesdays with Dorie event. I’ve had pretty good luck with every recipe I’ve made so far from Dorie’s book, so I had no reason to expect anything less than success this time as well. Boy, was I wrong!
Dorie’s Cherry Rhubarb Cobbler recipe is really not difficult at all. The filling is just cherries, rhubarb, sugar, ground ginger and a little salt. The biscuit topping is a mixture of white and whole wheat flours, milk and, of course, butter. Pretty standard fare. I followed the directions precisely, but, for some reason I have yet to figure out, it turned out awful! It was a shame too, because this week I actually had an event to go to and I needed to bring something.
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My first clue that something wasn’t right was when I took the cobbler out of the oven. I checked it after forty-five minutes, but the biscuit topping hadn’t puffed up very much, so I baked it for fifteen minutes more. After that, the fruit was all nice and bubbly, but the topping still didn’t look much better. There wasn’t much else I could do, so I crossed my fingers and took it to the party anyway.
When I served the dish the topping was hard as a rock on the surface and totally raw on the inside. For some reason, the dough didn’t cook through. The fruit filling was very tasty but the topping was inedible.
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I’ll be interested to see how the other TWDers fared this week. I’m sure that the fault for my flop lies with me. I must have messed up somewhere. If anyone has any ideas, I’d love to hear them.
Thanks to Amanda from Like Sprinkles on a Cupcake for choosing this week’s recipe. It looked like a really great one. If you’d like to see how this dish was supposed to turn out, check out the Tuesday’s with Dorie blogroll. Meanwhile, I’ll be looking forward to next week’s Summer Fruit Galette!
