Myrtles Rhubarb Cake

I would have to say I am blessed to have a

green thumb.

There is probably not to many things that I haven't been

able to grow.

However these two things have me stumped!

Never have had any luck at all.

These two things would be roses and rhubarb.

Crazy right?

So I was thrilled when I noticed a patch of rhubarb sprouting up 

this spring.

Last weekend it was finally ready to harvest.

I knew just what I would be making with it,

my grandmas recipe for rhubarb cake!

It turned out just as moist and tastey as I remembered!

We enjoyed the first pieces warm, just out of the oven!

YUM!

Myrtles Rhubarb Cake

1 1/2 cups sugar

1/2 cup butter softened

1 egg beaten

1 tsp baking soda

1 tsp vanilla

2 cups flour

1/4 tsp salt

1 cup buttermilk

4-6 cups chopped rhubarb

Cream the sugar and butter

Add the beaten egg, baking soda, and vanilla.

Fold in the flour and salt.

Stir in the buttermilk.

Fold in the chopped rhubarb

Pour into a 13 x 9 greased and floured pan.

Make topping

1/2 cup sugar

1/2 cup flour

1/4 cup butter

1 tsp cinnamon

Cut the flour, sugar and cinnamon into the butter until it resembles

course crumbs.

Sprinkle over the rhubarb mixture.

Bake in 350 F. oven for 40 minutes.

Top with whipped cream or a scoop of ice cream.

Fingers crossed I can keep the rhubarb patch

growing for a long time.

And wouldn't you know my parents gave me a rose bush

for Mothers Day.

Its still looking healthy.

Maybe my luck is changing!

Happy Memorial Day Weekend!

Liz