I don’t know about the rest of you, but Minnesota is getting a very late start with our gardening. It snowed once again on May 1st. Luckily, it didn’t stick. All our greenhouses are busting at the seams hoping each day will be a little bit warmer to get the outdoor satellite Flowermarts started. I am looking forward to the rhubard coming up as soon as possible. That is our real hope that summer is finally here. I want to share an old recipe of rhubarb coffee cake with you. When I was younger, my father purchased a farm (to resell). Five brother and sisters, never married, lived on this farm and all of them were getting on in years and were unable to keep it up. My father purchased the farm and worked out a deal where the brothers and sisters kept only one acre. Dad built them a 3-bedroom rambler on that acre with a small shed and chicken coop. It was all they needed in their later years. The sisters, who were excellent seamstress’s, made homemade quilts, and baked and canned like the end of the earth was coming. I would stop in to visit with my Mom and the sisters made the best rhubarb/strawberry coffee cake I’ve ever had. I am happy to share the recipe with you:
Goth Sister’s Rhubarb/Strawberry Coffee Cake
Cake:
½ c. butter                    1 c. buttermilk
1 ½ c. white sugar        2 c. rhubard, diced
1 egg                           1 c. ripe strawberries, mashed
2 ½ c. flour                   1 tsp. vanilla
1 tsp. baking soda       1 c. brown sugar
½ tsp. salt                    ½ c. walnuts, chopped
Mix butter and white sugar together, and add egg. Combine flour, salt, and soda. Add buttermilk and stir in rhubarb, strawberries, and vanilla. Put into 9×13 inch pan. Combine brown sugar and walnuts in separate small bowl. Sprinkle over cake and bake at 350 degrees for 50 minutes
Topping:
½ c. butter
1 c. white sugar
½ c. evaporated milk
 Heat butter, sugar, and evaporated milk until sugar dissolves. Pour over hot cake. It’s so delicious!
