doing

 

making :: attic 24's cosy stripe blanket

reading :: making magazine, issue 1: flora

 

 

 baking :: German rhubarb cake 

1/2 C. butter, softened
1.5 C. brown sugar
1 egg
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. clove
1 tsp. vanilla
2 C. finely chopped rhubarb
2 C. + 2 T. flour
1 tsp. baking soda
1 C. buttermilk

topping:
1/3 C. sugar
1 tsp. cinnamon
1/2 C. chopped nuts

Preheat oven to 350 degrees. Cream butter. Add next seven ingredients (through vanilla) and mix well. In a separate bowl, mix flour and baking soda. Alternately add flour and buttermilk to first mixture and mix well. Fold in rhubarb. Pour batter in a greased 9" x 13" pan (metal is better than pyrex). Combine topping ingredients and sprinkle on batter. Bake for about 40 min.

Recipe adapted from the Minnesota Heritage Cookbook, by Sue Zelickson

  

playing :: giving new meaning to the phrase "all-purpose bucket"

 love that impish grin