Sundays with Sezzy - Upside Down Rhubarb Cake

The perfect winter cake recipe and some big progress on our house this week!

So its been a very typical week in my life which consisted of hanging out with my baby boy all week, stressing about our build, cooking yummy food and attempting to get some work done in between all the madness. We had my brother come and stay with us for the weekend, he’s a cabinet maker so we got him to install the cupboards in one of the bedrooms in our house which was nice. Jacob and him spent the whole weekend there working away and I played housewife (joking but kinda serious) and kept the boys fed all weekend.

On the Friday night we had a quick wine at Piper St Wine Co in Kyneton, very vibey little spot in the Macedon Ranges if you’re wanting a wine in a beautiful big glass with a thin stem (iykyk). Followed by dinner at Major Toms who serve the best burgers I’ve personally ever had.

On the Sunday I made the boys these grilled chicken and chimichurri baguettes and all the fellas said they were amazing so my weekend was made and life was worth living. I threw my Moroccan Spiced Slow Cooked Lamb in the oven late morning too and we had that for tea with some Homemade Flat Bread. Twas a weekend of eating some great food.

Jacob got the telly set up in the living room, it’s one of those The Frame TV’s by Samsung that looks like an art piece. Pretty kewl. He installed the tv cabinet too so the living room is really coming together in the new place! We’re hoping to be in in the next 8-ish weeks so things are really starting to come together.

Creator question of the week

Q: How do you come up with new recipe ideas that keep your audience engaged?
A: From creating sooo many recipes I’ve definitely got a pretty good idea of what works and what doesn’t. I kind of break my recipes down into two categories. The first one is ‘on trend recipes’. These are recipes that you know are going to perform well if executed correctly. In general jumping on the trends always brings in a good amount of views howeverrrr I only like to post a few of these because I don’t feel like some of them are true every day type meals that you want to make over and over. I like to make these to get people to my page and then make more of my “everyday cooking” kind of style recipes to keep people hanging around. They usually don’t perform quite as well in terms of views, but I’ll get way more people actually making them which is far more rewarding.

Maybe some people will think I’m a sell out for sharing trendy recipes purely for views but oh well lol, I’m not above jumping on the trends. They are trends for a reason (reason being the trending recipe is obviously good) so I’m all for recreating them to get noticed.

But yeah I do really enjoy the process of developing and testing my own unique recipes. I don’t even know what style of food this is, just honest homely real food made with seasonal produce. I guess I roughly follow a 1 in 10 rule that 1 recipe out of the 10 will be trendy and the rest is not so strategic, probably just a meal I felt like eating that week and hoped others might enjoy.

Also important to note that any basic recipe has the potential to perform well when executed correctly. A cheese and tomato toastie is going to perform fantastically if you’re capturing the cheese pulls, the perfectly grilled bread, some sizzling ASMR or a stunning bright red tomato being satisfyingly sliced. Throw in a good hook, a funny story, or the accidental spill and there’s huge potential. Honestly the difference between a successful food creator and a not so successful one is not in the recipe they choose to make but how they made the piece of content. A Michelin star chef can have a boring as fuck reel. A basic bitch like me who knows how to work the angles and is not afraid to be a little bit cringe can make a foodie career out of barely knowing how to cook.

This weeks recipe… the BEST Upside Down Rhubarb Cake everrrrrr

My friend gave me a bunch of rhubarb and I knew I had to try my hand at an upside down cake. Me and upside down cakes don’t have a great track record. To be frank making the caramel to pour over the fruit is a fucking annoying process and I fail basically every time and it ruins the whole cake. So I figured out a way way easier method which still gives you a jammy, caramelised top without having to make the piss ant caramel.

Also obsessed with the actual cake batter in this recipe. When whipping the batter up, she is extremely (almost concerningly) (new word lol)) thick, but she bakes down well into a super moist fluffy cake. The addition of sour cream is key here.

Ingredients