Oh my gosh!
Where does time go by… I really would love to be able to write and post more
often…. Time just seems to go on with or without you. I also need to recognized
once May come around I really do not have much time to just sit in front of a
computer and type. Garden Season starts and Market Season starts in May the two
motivators in why I wanted to start this blog….oh but they keep me so busy.
Let’s see…. The community garden is going well… everything is planted and looks
great. Families have been harvesting lettuce and rhubarb during June. I decided
in the winter I was going to play a little bit more with rhubarb and learn to
embrace it. I think people seem to love it or hate and because it bitter taste
and some people seem turn their nose up at it. I am guessing that might come from
a bad childhood experience. I do not have much of a childhood memory of
rhubarb, but I guess my Grandpa use to grow it and my Grandma use to bake pies
with it. I do hope to grow it one day too. So this was the year for me to
embrace and well, I did. This growing season I made rhubarb crunch, rhubarb and
apple sauce and the rhubarb coffee cake. The crunch was pretty good but when I
made the other two items… it took a back seat. The sauce turned out pretty
good, I was making the sauce while I was cleaning out the fridge and I had two
apples that had been in there a while so I decided to put them in the sauce and
boy did that turn out to be a little treat. Now the coffee cake I just love … I
have make a few times and let a bunch of people try and everyone just seems to
love it. Here are some interesting facts about the fruit. Rhubarb was
considered to be a vegetable until 1947 when a New York court decided it was a
fruit for the purpose of regulations and duties. When growing rhubarb it is
important that you cut the flowers off the plant to make sure the energy stays
in the stalks. The stalks are what you harvest from the plant and they can be
red and green. It is important to take the leaves off the stalk because they
are considered to be toxic.
Rhubarb Sour Cream Coffee Cake
Preheat oven
to 350 degrees. Grease 13X9 pan
Topping:
½ cup white
sugar
1 tablespoon
melted butter
½ cup
chopped walnuts
1teaspoon on
cinnamon
Melt butter,
mixed butter, sugar, cinnamon and nuts in a separate bowl. Set aside.
Cake ingredients:
1 ½ cups
packed brown sugar
½ cup of
butter
1 egg
1 teaspoon
baking soda
1 teaspoon
cinnamon
½ teaspoon
salt
2 cups of
flour
1 cup of
sour cream
1 ½ cups of
rhubarb- cut into ½ inch pieces
Cream butter
and brown sugar together, add egg. Add the rest of the dry ingredients. Mixed
sour cream and then add rhubarb. Mix well and pour batter in greased cake pan.
Then spread topping on top of the batter.
Bake for 45-
50 minutes, let cool and serve.
