The robins are hopping on the wet ground, buds are appearing on the fruit trees, daffodils buds are peeking through, and I caught sight of my rhubarb plant sprouting this morning!

Spring is coming and I am inspired to prepare one of my all-time favorite rhubarb recipes in anticipation of harvesting fresh rhubarb from my garden in another month or so…

I froze 2 bags of rhubarb late last summer, when the good Farmer Ron at the nearby berry farm told me how to do it.  Mmmmmmm…..rhubarb cake all winter!

Let me tell you how it’s done:  easy, fast, and so moist and delicious.  You’d never guess there’s rhubarb in it.  Most people guess that it’s apple!

Let the sweet adventure begin!

Cream 1/2 cup shortening and

1 1/2 cups sugar in a mixer, on medium, for about 4 minutes.

In a separate small bowl, beat one egg.

Add beaten egg to mixer bowl.

Beat well.

Sift together in a large bowl, 2 cups flour,

1 teaspoon baking soda,

and 1 scant teaspoon salt.

Add flour mixture to mixer,

alternating with 1 cup of buttermilk.

Scrape down sides in between additions.

Add 1 teaspoon vanilla and

2 cups chopped rhubarb.  Mix well with rubber spatula.

Pour into well greased 9 x 13 inch pan.

In a medium bowl, prepare topping.  Combine 1/2 cup white sugar,

with 1 teaspoon cinnamon

and 1/4 cup cold butter, cut up into chunks.

Use your fingers to mix ingredients together until crumbly.

Sprinkle evenly over the batter.

Bake at 350 degrees for about 35 minutes, until golden brown and set.

Serve warm with vanilla ice cream or by itself for breakfast, lunch or dinner.  Soooo delicious!

Bon Appétit, Ma Chérie!