This Friday is David’s birthday. If you happen to wish him a happy birthday, don’t forget to also congratulate him on finishing his master’s degree!
After long days and weeks at work, he spent long nights and weekends rocking his classes and churning out assignments.
And now he’s done!
Even though the fanfare, pomp, circumstance, and hullabaloo for graduations seems to get quieter as the degree gets bigger, I would like to loudly proclaim how proud I am of him. So very proud!
While David is done with classes in time for his birthday, he is also done in time to start attacking the green in our kitchen. We’ve started our kitchen makeover (Mission: De-Green) with wallpaper removal. Floor and counter top replacement are soon to follow. I’m so pumped.
The first piece of wallpaper removed was promising, but the walls have not been so easy.
Even so we are excited for a whole new look in our kitchen.
In the spirit of David’s birthday, I decided to share his favorite dessert and greatest baking success.
A couple years ago I handed over the kitchen to David. He was equipped with stalks of rhubarb and his mom’s rhubarb cake recipe. I left to take a ridiculously long nap, tried not to think about the mess happening in the kitchen, and came back to to find a perfectly fluffy and tender cake and a pan full of warm, sweet rhubarb sauce.
David and I worked together and used the same recipe last night so he could bring the fruity cake to his coworkers. I thought the recipe was pretty easy. Working with someone else in the kitchen? Not as easy. Mostly because I’m used to ruling the kitchen territory. We managed and the result was a delicious cake with sauce!
Rhubarb Cake & Sauce
1/2 cup butter, at room temperature
1 1/2 cups brown sugar
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 cup buttermilk
1 1/2 cups rhubarb, finely chopped
1/3 cup white sugar
2 tsp cinnamon
Preheat oven to 350 degrees.
Cream butter and brown sugar in mixing bowl. Add vanilla and egg, mixing to combine.
Sift together dry ingredients, then slowly add to rest of ingredients while mixing and alternating with buttermilk.
Pour into greased 9 x 13 pan.
Combine sugar and cinnamon then sprinkle evenly over whole surface of the cake.
Bake for 20-23 minutes, until toothpick in center comes out clean.
Serve with rhubarb sauce (warm or cold) and vanilla ice cream.
4 cups chopped rhubarb
1 cup white sugar
1 box strawberry jello
Cut up rhubarb into large chunks and put into saucepan.
Add water to just barely cover slices and then 1 cup sugar.
Bring water to a boil then lower heat and simmer uncovered until rhubarb is soft.
Remove from heat and stir in a box of strawberry jello.
The first time I typed out the directions, I asked you to preheat the oven to 3500 degrees. Wow, one zero makes a fiery difference!
I hope you try this cake recipe — it’s a great way to use up any rhubarb you find sprouting this time of year.
Have a wonderful Friday and weekend!