You Must Make This Recipe

only once, and then never again.

It's rhubarb season, my people. I don't recall making any rhubarb recipes last year, maybe longer, because it was bumming me out. I could never get the proportions right. My pies were swampy or way to sweet or...I don't know what. They looked nice but didn't have that perfect combination of sweet, tart and perfume-y.

But I got some rhubarb this week and wanted to try something new. I saw this recipe and it was soooo beautiful that I had to try it. I'll let you know how it turns out.

The reason I will never make it again is that it is laborious to prepare. Half hour my ass! Lots of ingredients (several divided, just for fun and confusion). 

Chop the rhubarb in a specific way, then toss it with sugar and cornstarch.

Lay down parchment in a pan

Place the rhubarb in zig zags in the pan. Can't complain about this, because it's the reason I'm baking it.

Zest an orange and squeeze the orange for juice.

Make a caramel with butter, sugar, honey, orange juice.

Sift dry ingredients

Make a batter with eggs, butter, zest, vanilla, dry ingredients and sour cream. Sour cream? pour onto the rhubarb puzzle, and bake.

Perhaps if I'd written out the steps, as above, before embarking on my quest it would have seemed easier.

I used so many utensils:

And it turned out great.