The Times - Serving Waitsburg, Dayton and the Touchet Valley

I'm going to try this as soon as I get rhubarb. We usually have a huge plant to harvest, but it started to come up, then when February's cold spell hit, it went dormant, then never recovered. It is only about 18 inches tall. I think it will be ok next year, hopefully. Do you have any rhubarb to share?

Next week I will put in a recipe called: Pineapple & Jalapeno St. Louis Style Pork Spareribs. It is a barbeque recipe. We should be getting barbeque weather soon

I found some recipes for potato salad and will post those soon. I've always done just potatoes, eggs, a bit of onion, and the mayo/mustard combo. Some add pickles. What do you do that is different?

INGREDIENTS:

1 ½ c. packed brown sugar

2/3 c. vegetable oil

1 egg

1 tsp vanilla

2 ½ c. all purpose flour

1 tsp salt

1 tsp baking soda

1 c. milk

1 ½ c. rhubarb, chopped

½ c. sliced almonds

1/3 c. white sugar

1 Tbsp butter, melted

¼ c. sliced almonds

DIRECTIONS:

Preheat oven to 350 degrees, Grease two 9-inch round pans

In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt, and baking soda, ad to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and ½ c. almonds. Pour into prepared pans.

In a small bowl, combine white sugar and butter or margarine. Stir in ¼ c. almonds. Sprinkle topping over batter.

Bake for 30 to 35 minutes, or until the cake tests done.

MY NOTES:

It doesn't seem like a lot of crumble topping for two pans. I think I will increase it by half as much more, when I make it.

ENJOY