rhubarb time

I can't believe how the days are flying by ~ it's so wonderful to get outdoors again, and there is much to do! Everything is coming to life here - including the weeds :)
The weekend was spent weeding flower beds, trimming rose bushes, going to the feed store, driving an hour and loading up used brick {found on Craigslist}for a small patio area, biking, making homemade pizza, church, and cutting rhubarb...

Every spring the rhubarb seems to take me by surprise - I never quite expect it to be ready this soon. Yesterday I cut 4 pounds and used some for 'Dorothy's Rhubarb Cake'. Dorothy and her husband were neighbors of ours at one time--neighbors of the best sort. They were always bringing over something wonderful from their garden, from the most delicious raspberries to chrysanthemums from their flower beds. One day they brought us some rhubarb along with a cake recipe ~ it's simple, moist, and delicious. In case you would like to try it::
Dorothy's Rhubarb Cake
1 cup sugar {I use a bit less}
1/2 cup shortening {I use butter}
2 eggs
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/3 cup milk
2 cups rhubarb cut in small pieces
Cream sugar & shortening/butter til fluffy. Add eggs, mixing well. Combine flour, soda, & spices and add to butter mixture. Add milk and rhubarb pieces. Spread batter into lightly buttered 9x13 inch cake pan. Top with mixture of 1/2 cup sugar + 1 1/2 tsp cinnamon + 1 cup crushed walnuts.
Bake at 350 degrees for approximately 35 minutes.
Delicious served with some whipped cream!


{This time I made mine in a Bundt pan -bake about 40 minutes- and so my topping ended up on the bottom after turning the cake out--it was most delicious all the same!}