Covered up in rhubarb at the moment.
This cake is so good. I halved the recipe so it would fit in an eight inch cake pan. I also added a half teaspoon baking powder.
Rhubarb Coffee Cake
1⁄2 cup butter or 1⁄2 cup margarine
1 1⁄2 cups granulated sugar
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
1⁄2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened
Preheat oven to 350°F.
Cream butter and sugar together in mixing bowl.
Beat in eggs one at a time.
Stir in sour cream and vanilla.
Mix flour and baking soda together and fold into batter.
Stir in rhubarb.
Turn into greased 9x13-inch pan.
Topping: Mix all ingredients together until crumbly.
Sprinkle over top.
Bake 30-40 minutes until done.
Rhubarb Strawberry Crisp
1 cup oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 tablespoon lemon juice
3 tablespoon splenda
1 cup diced rhubarb
1 cup diced strawberries
Heat oven to 375 degrees. Microwave butter in a glass 8 x 8 baking dish.
Place oats, flour, brown sugar and salt in melted butter and mix. Stir until clumps form. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread the diced fruit over the crust. Sprinkle it evenly with lemon juice, and then the splenda. Scatter reserved crumb topping over fruit and bake 40 minutes.
Let cool in pan and serve warm with cool whip, if desired. Store leftovers in fridge.
I personally think there is nothing better in the world than taking and transforming garden vegetables from the dirt to the table.
I wanted to try something different with our radishes.
I found this radish salad that used some of our seasonal garden items. Spring onion, dill, and radish grace this salad. It makes a substitute for coleslaw.
I found this somewhere years ago on the net. Can’t remember where or I would give credit and I failed to note it. It had been adapted from Madhur Jaffreys World Vegetarian. I believe a dab of mustard might go well in there, although I haven’t tried to add it yet.
UKRAINIAN RADISH SALAD
2 c. thinly sliced radishes
2 scallions — cut into very fine
— (use both white &
1 clove garlic — finely minced
3 T. fresh dill — finely chopped
1 T. extra virgin olive oil
1/2 t. salt (be generous)
1/4 t. cayenne
1 c. lite sour cream
1/4 t. paprika
Adapted from Madhur Jaffreys World Vegetarian.
In a bowl, toss the radishes, scallions, garlic, dill, extra virgin olive oil, salt, and cayenne. Mix well and then add the sour cream and paprika. Mix well again. Chill at least three hours before serving to let the flavors marry. The final outcome makes a nice alternative to coleslaw.
(makes 3-4 side dish servings)