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 [1]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 [2]. Meanwhile, I’ll be looking forward to next week’s Summer Fruit Galette!