They are saying “cooking is an art, but baking is a science.” Properly, cooking is science, too. In actual fact, the whole lot is science. Each second of our lives, we’re manipulating the weather of existence ultimately — both consciously or unconsciously, inside our our bodies and out — and science is merely the foundations by which these parts function. (Says me, who will not be a scientist.)
Strolling, respiration and digesting are all science. So is flying a kite and petting a kitten and attempting to open a bag of chips. My level is, baking is science, but it surely’s additionally an experimental artwork and should you don’t measure issues precisely or observe the recipe right down to the final grain of salt, you’ll be advantageous. The recipe might or is probably not advantageous or it is likely to be even higher, however you may be advantageous. Failing is studying. (Says me, who doesn’t prefer to have my errors identified.)
The brand new recipe turned out fairly effectively. It has a number of rhubarb and a brown sugar streusel topping that provides the cake a buttery crunch in addition to a welcome hit of sweetness to melt the rhubarb’s bitter chew. The bitter cream makes it splendidly moist. Nonetheless, possibly I ought to have listened to my husband, as a result of whereas this cake is okay and dandy, it’s not fairly as delicious because the rhubarb cakies I made in 2021 and, although I hate to confess it, not as yummy (in my view) nearly as good, old school crumble. Nonetheless, the recipe is effectively price sharing. I imply, that is butter and sugar and, most significantly, rhubarb we’re speaking about right here.
Luckily, I believe I’ve sufficient rhubarb left over to make a half-dozen apple-rhubarb crumbles. I hope my husband, a person of infinite tolerance, received’t be too heartbroken as a result of I pressured him to eat scrumptious cake. I shall be watching his face for the marginally raised eyebrow that signifies utter emotional devastation.
