For us Midwesterners, Memorial Day weekend is all about getting things planted. Sure, we get started a bit earlier but around here that's considered risky 'cause you never know when a snowstorm might hit. Seriously.
With 2 kids, our gardening efforts have been less than stellar for the past few years. But this year, Drew (now 7) is totally into helping out in the garden, so we're taking full advantage of that! We gave him his own plot for flowers and he loves the responsibility. He helped me plant the herbs and vegetables and he's been helping Dad tote compost all around the yard. He even bragged to the neighbors "Look at our fresh, organic compost - we made it!" So cute!
We've already been reaping the rewards. Our trusty rhubarb plant never fails to deliver us a fine crop despite its complete neglect - gotta love that! I made my first batch of what I call Rhubarb Magic Cake - it's gotta be magic when you dump a cup of boiling water over the top of your ingredients right before baking - and it turns into cake.
Rhubarb Magic Cake
4 1/2 cups of 1/2 inch slices rhubarb
1 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
6 T melted butter
2/3 cup milk
1 tsp. vanilla
1 T cornstarch
1/2 tsp. cinnamon
1 1/4 cup boiling water
Preheat the oven to 350. Lightly grease a 9 x 13 inch pan. Scatter rhubarb evenly into pan.
Sift together flour, 1 1/2 cups sugar, baking powder and salt. Beat in melted butter, milk and vanilla. Beat in the egg. Batter will be quite thick.
Drop batter over rhubarb by heaping tablespoons, then gently spread to fill pan.
For the topping, combine 1 cup sugar, cornstarch and cinnamon. Sprinkle evenly over batter. Gently pour the boiling water (here's the magic part!!) over all.
Bake about 50 minutes or until a toothpick inserted into the batter part comes out clean. Enjoy with vanilla ice cream or whipped cream on top!