Rhubarb

Last year I planted a small garden in our front yard that had mostly perennials and a few annuals.  There is a mix of flowers and food and while I wish more of the herbs were thriving, we have had loads of rhubarb and a few strawberries too.  Inspired by the new warm weather here in Minnesota we made a rhubarb crumb cake- a recipe I make every year and is super yummy.  The recipe is on a small piece of paper I got from a woman at the Copley Farmer's Market nearly 15 years ago.  I don't make it quite as it appears.  For starters I almost never remember to buy buttermilk when I want to make it, so I usually just add some lemon juice to milk and let it sit for a few before adding it in.  I don't think I have ever purchased margarine- this is a butter house.  Also, I use white whole wheat flour or a combo of whole wheat and all purpose.  I omit the white sugar in the topping and it's still plenty sweet enough.

So out we went to collect our rhubarb and get baking.

Fighting the ballerina look is a waste of energy.  I like the addition of the rain boots here.  Also, note the super hero tattoos they are sporting from an awesome birthday party we went to!

Baking with the big loud mixer.

Taking turns adding ingredients.  The little aprons they're wearing were their Christmas presents from me this year.  I kind of slacked on the home-made gift thing this year and I know I didn't write about it, but I did make these and the girls seem to like them :)

Too noisy!!

Licking is often the most important part of baking

The best part however is eating all our effort- yum!