rhubarb

Having just finished Barbara Kingsolver's Animal, Vegetable, Miracle, it is definitely time to get with it. The asparagus patch is puny and not likely to feed anyone, but the rhubarb is another story. Three rhubarb coffee cakes later, time for a recipe. The Joy of Cooking coffee cake works fine.
Use an 8x8 or 9x9 pan, mix 1/4 cup butter with 1/4 to 1/2 cup sugar. Add an egg, a teaspoon of vanilla, and 2/3 cup of milk. Mix together 1 1/2 cups of flour and 2 teaspoons of baking powder, then add this to the butter mixture. Add about 1 to 1 1/2 cups of chopped rhubarb. I use 6-8 stalks of the small stuff. Spread it in the lightly greased pan, and then cover with a streusel made of (about) 2 tablespoons flour, 2 tablespoons butter, and 6 tablespoons brown sugar. Bake at 375 for about a half hour, or until the top is gorgeously brown.
There is definitely a lot of rhubarb out there, and cakes don't use up much. I just found three rhubarb chutney recipes to try. One with saskatoons, so need to remember to do that one when the saskatoons get ripe.