June 25, 2013


Posted by Lori~

I wish I had a photo of our rhubarb plant before I trimmed it.  It was over 7 feet tall, taller than the fence, and had gone to seed.  Mom (Crafty G-Ma) recommended that I trim it ASAP and discard the rhubarb stems that had gone to seed.  (I can’t exactly explain it, but when you see it you will know).

I was able to get several cups out of the first pick of the summer.  Mur-man was eager to help clean the stalks and I cut.

It was actually father’s day.  Remember here, where I featured a recap of Steve’s father’s day celebration.  Mur-Man and I whipped up a rhubarb crumb cake and it turned out delicious.


Cake Supplies needed:
1 cup butter
1 egg
1 tsp. soda
1 tsp. vanilla
1 ½ cups rhubarb-chopped
1 ½ cups of brown sugar
1 tsp. salt
1 cup sour cream
2 cups flour
½ cup nuts – chopped (optional)

Cream together butter and brown sugar.  Stir in egg and vanilla.  Blend well.  Combine soda, salt, and sour cream.  Add to butter mixture alternately with flour.  Stir in rhubarb.  Turn batter into pan.

Topping Supplies needed:
½ cup sugar
1 Tbsp. butter
1 tsp. cinnamon

Mix together and sprinkle mixture on the cake.  Bake 35 to 40 minutes at 350 degrees.

It's really that easy.  I like to serve it warm with iced cream or whipped topping. 

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