Spring = Rhubarb, Yum

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!!