One of the things I love most about spring and summer is the arrival of homegrown fresh fruit and vegetables. I don’t grow any fruit myself, but there is a local market right down the street that has just about everything I need. That’s where I found the rhubarb for today’s Old Fashioned Fresh Rhubarb Cake. I’m not sure it was local but it looked really fresh and I couldn’t resist. If you don’t have a farm market, I actually saw some at Kroger and it looked very nice. Look for red stalks that snap when you break them.
This recipe is an old one from a women’s club cookbook I’ve had forever. I have tried different variations of the ingredients and this version is my favorite. There is something very homey and comforting about this cake. It’s hearty and it made my whole house smell wonderful while it was baking.
Instead of frosting, I added a crumb topping that adds the little bit of extra sweetness the rhubarb needs. You could, of course, use frosting but this route is much easier. As soon as it cools for about 10 minutes, it’s ready to cut and serve.
If you aren’t a rhubarb fan, any firm fruit could be substituted. I think it would be delicious with peaches or blueberries. I have never tried that so if you do, let me know what you think.
There’s not much new around here. My grass is lush and green…and so are my weeds! I really need to get out and take care of them before my beds are completely taken over. I shared an update the other day about my limelight hydrangeas. My peonies are about a foot tall and all the other perennials are well on their way. I’m waiting patiently for my lilies of the valley to bloom…it shouldn’t be long now.
I’ll be back on Tuesday with my All Things Creative group and we’re sharing Container Gardening Ideas. I also want to thank you for the amazing support you gave us last month when we featured Thrifted and Upcycled Projects. We were all so happy that you found something you liked.
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