One of those days when my forgettery works far too well.
I planned to make a rhubarb cake from “A Year in a Bottle” for the Wednesday morning tea platter. That’s where things went awry.
Didn’t look at the recipe properly and added two eggs instead of one. That’s not too bad, but then I added 4 cups of chopped rhubarb instead of two.
By this stage I was beastly careless and threw in a bit extra flour and some flaked almonds for good measure.
To the point of no return, decided to add almonds to the crumble topping as well.
Quite amazingly, I think the new version is at least equally as good as the original – in fact it’s arguably better.
Served hot (also by accident rather than design), with a rich, dollopy egg custard, there were only crumbs left at the end of morning tea. That’s always a good sign.
sallywise.com.au 
Rhubarb Cake.
Following the recipe in the Sally Wise recipe book “Year in a bottle” I have had two epic fails. So upsetting as I’m not usually that incompetent.
First time took 90 mins to cook. Second cook, different tin as I thought cake tin may have been the issue. This time cake is every where over flowed and again after 30 mins cooking is soggy as!! Have put on for another 30 mins.
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I am so sorry you have had this experience Marg. Sometimes the cake can take longer to cook, much depends on the rhubarb and, to a lesser extent, the oven. It is a very moist cake. If it is too moist for you to serve as a cake, it would make a delicious dessert served with custard or ice cream. Sally
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