I know everyone else has already enjoyed their daffodils but mine are just now blooming and I love them. They have had a rough week trying to look beautiful through cold, winds, snow, rain, and hail. Each day I would go to the garden to find more daffodils pressed to the dirt. I rescued them and brought them inside to brighten the gloomy days. A few survived the week and are soaking up the sun today.
Spring is back and what a beautiful day! My garden is rototilled and ready to plant. In fact I planted lettuce and spinach this morning. It just makes me feel good all over.
The rhubarb is up and ready to eat. There are so many uses for rhubarb: pies, muffins, bread, sauces, jams, and yes, cake. Rhubarb Crumb Cake is fast and easy and very yummy. It has a crumb topping therefore no frosting to deal with. I cut back on the sugar in the topping and used 1 cup of whole wheat and one cup of white flour in the cake.
Rhubarb Crumb Cake
Cream: 1/2 cup of shortening
1 1/2 cups of brown sugar

Add: 1 egg
1 tsp. vanilla
Combine: 1 tsp. baking soda
1 cup buttermilk
Add alternately with:
2 cups of flour
Stir in: 1 1/2 cups of rhubarb cut into 1/2
inch pieces
1/2 cup chopped nuts
Place in a 9 x 13 inch greased and floured baking dish.
Sprinkle with topping:
1/3 cup of sugar
1 tsp. cinnamon
1 tsp. butter
1/2 cup chopped nuts
Bake @ 350 for 35-40 minutes
Check out my blog down the road for more rhubarb recipes. Happy Spring!!