This Week – Rhubarb!

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

Base:
2 cups white flour
1/2 cup powdered sugar
1 cup butter

Press into 9 X 13 pan. Bake at 325 for 15 minutes.

Filling:
4 eggs
2 cups sugar
Beat well

Add:
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!

Ingredients
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

Dressing
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