Rhubarb Cake

Hello from the RoseBros

We have been busy working in our garden while it is sunny and dry out. Candy onions are our most recent addition planted directly in the garden. The potatoes will go in as soon as it dries up again. In the photo you can see the sprouted potatoes that we have cut up. They need to rest in the sun and heat for a couple days before they can be planted. This causes the cut sides to heal so they are stronger (to resist disease) when planted. Every eye on the potato will produce a plant. We put them in the cold frame overnight so they stay warm.

Lots of plants are sprouting in the greenhouse. The Sweet Basil and Lemon Grass just sprouted this morning. Okra popped up yesterday. Soon to emerge (later today?) are a large variety of squash.

The Rhubarb is almost ripe. It will probably be ready in a couple weeks. So prepare those Rhubarb recipes!

This week's Recipe is for our dad's yummy Rhubarb Cake. Luke had this for his first birthday. Enjoy!

Rhubarb cake

Ingredients

1 1/2 c. sugar

1/2 c. softened butter

1 beaten egg

1 c. buttermilk (or sour) milk (better with buttermilk)

2 c. flour

1/2 tsp. salt

1 tsp. soda

1 tsp. vanilla

1/2 c. chopped nuts (optional)

4 c. cubed rhubarb

Sugar mixture

1/4 c. sugar

1 tsp cinnamon

Mix together

(we double the topping)

Pre-heat oven to 350. Cream sugar and butter, add egg & vanilla. Sift together dry ingredients and add alternatively with buttermilk to egg mixture. Stir in rhubarb & nuts, pour into greased and flowered 9x13 pan. Sprinkle top with sugar mixture. Cook 55 min. Enjoy!

That's all for now,

the RoseBros