We’ve almost made it to rhubarb season. Here are a couple of recipes to get you in the mood. The first recipe is from our board member Cathy, who’s a dream of a board member! And just in – Rhubarb Upside Down Cake, from Smitten Kitchen, recommended by our friend Nancy. You can’t have too many rhubarb recipes, we figure.
Rhubarb Dream Bars
2 cups white flour
1/2 cup powdered sugar
1 cup butter
Press into 9 X 13 pan. Bake at 325 for 15 minutes.
2 cups sugar
1/2 cup white flour
3/4 tsp. salt
4-5 (I often use more) rhubarb, chopped
Pour over crust. Bake at 325 for 45 minutes
Photo Credit: smittenkitchen.com
Finally, a Summer Salad recipe that just sounds delish, another recommendation from Cathy.
Sunshine Salad – this tastes like summer!
1 package edamame without pods
1 package frozen whole kernel corn, thawed
1/2 cup chopped red onion
1 medium orange or yellow bell pepper, chopped
10 cherry tomatoes, halved
1/4 cup Italian parsley, chopped
1/4 cup chives, chopped
1/2 cup feta cheese, crumbled
1/2 cup canola oil
3 TB cider vinegar
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. black pepper
Cook edamame according to package instructions. Combine salad ingredients. Whisk together dressing ingredients and combine with salad.
Photo Credit: Niklas Veenhuis on Unsplash.com