A Day in the
We had so much fun, my sisters and I, making mud
pies piles, picking our rhubarb leaves, mixing the cement "batter", patting it onto the leaf "molds", and enjoying this glorious summery May day!
After an afternoon of creating we took a break to enjoy a cup of tea and a piece of Rhubarb Dessert.
My sister-in-law Gloria gave me this recipe and it is deeeeelicous! It appeared in The Country Woman magazine many years ago. I made a pan of these squares for Mother's Day this year - and there was some leftover to share with my sistas!
1 Cup butter
¼ Cup sugar
2 Cups flour
Mix and press into 9 x 13 ungreased pan. Bake @ 350 degrees for 10 min.
7 Tbsp. Flour
2 Cups Sugar
3 eggs - beaten
1 Cup whipping cream
5 Cups Rhubarb - chopped
Combine flour & sugar. Whisk in cream & beaten eggs. Add rhubarb and pour over base and bake @ 350, 40 – 50 min.
1 Cup whipping cream - whipped
8 oz. cream cheese - softened
½ Cup sugar
½ tsp. vanilla
Whip together and spread on 2nd layer when cool
Chill before serving.
Till next time .............. watch where you put your leaves to cure! The farmer didn't notice them tucked neatly under the lilac bush when he moved the auger........oops. No worries - I made 6 more yesterday for the Rhubarb and Rhummage Sale!