As another Lame Cherry exclusive in matter anti matter.
I try to do once a year a rhubarb dessert or cake. I found this recipe online as I do not know what happened to the mothers. The only thing I did was add more cinnamon to the streusel and to the cake batter. Oh I put in a teaspoon of baking powder too as I did not have sour cream.
As you can see in the spring form it raised to the heavens.
I prefer my Grandpa's rhubarb. This is a misnomer as I think it is Grandma Dellie's who was not a relative at all but had more green thumb than Crocker at the Victory Garden. I think she got her's from Gurneys out in South Dakota, as there seemed to be a kind of giant rhubarb here,......if your fertilize it gets huge and green, if you do not, it does get very red. The flavor though is unique to this as it is sour tang, and that is how rhubarb should be for me. Grandma' P's was is too sweet. That might be Crimson Red.
Anyway I preserved this stuff and thank God I did as it is gone from Grandpa's and the mother sprayed Goddamned boxelder bugs which happen to collect in the fall for warmth on rhubarb and killed most of mine. I had piles of the stuff, even Valentine from my brother. Went to see TL in the metro and came back and all my rhubarb was dead. I thought some damned bug got into it or a disease. Holy Ghost finally explained after the mother died, almost wrote monster, as that horrid tool of satan never said a damned word about it. She had a habit of being stupid as a post, like going out and "weeding" and pulling up my garden plants as she was "weeding" something else and it never occurred to her that, "Gee all the same plants, do not look like weeds, maybe they are a garden plant that is supposed to be there".
One of many reasons I am glad that woman is dead and gone.
Here is the recipe.
Oh and I would cut back on that topping by half as there is too much of that stuff on a spring form pan.
Rhubarb Cake:
2 cups all-purpose flour
1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, beaten
1 cup sour cream
3 cups diced rhubarb
Streusel:
1 cup white sugar
¼ cup butter, softened
¼ cup all-purpose flour
¼ teaspoon ground cinnamon, or to taste
So that is pretty good, in I never used a spring form until I picked one out of the junk pile and now I really like these things.
If they would seal up, would make super caramel rolls.
Nuff Said
agtG
