Rhubarb Cake

What exactly is rhubarb?

Technically it is a vegetable but is considered a fruit.   It is sold like celery stalks, and has a short growing season from April to June.   The pink colors of the stalks are not an indication of the sweetness like in other fruits.  The colors can range from pale green to bright pink.  The stalks are the only edible part and are quite tart.   The leaves are poisonous, do NOT eat them.

It is most often prepared by cooking into a "sauce".  

So now that you have a background in Rhubarb, here is a recipe to try:

Old Fashioned Fresh Rhubarb Cake

3 cups fresh diced rhubarb

1 cup sugar

1/2 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup plain greek yogurt, sour cream or milk

Topping

1/4 cup softened butter

1/4 cup flour

3/4 cup sugar

1/2 teaspoon cinnamon

Preheat oven to 350°

Combine diced rhubarb and 1 cup sugar in a bowl.   Stir to combine.   Set aside

In a large mixing bowl, cream shortening, 1 cup sugar, egg and vanilla

In a separate bowl, whisk together flour, baking soda, salt and spices.

One cup at a time while mixing, add flour mixture to shortening mixture, alternating with the greek yogurt.   Scrape the sides and bottom of the bowl at least twice.

Fold in rhubarb - including juice- and stir until well combined.   Batter will be rather thick.

Spoon batter into a prepared 9 x 13 pan and spread to the sides.

Combine the topping ingredients with a fork.   Make sure that all the butter is mixed in well.   

With your fingers, sprinkle the crumb topping over the batter

Bake for 45-50 minutes until knife inserted in center of cake comes out clean.

Cool or serve warm with whipped cream.

Enjoy !!

Our team will be hosting our Summer Thyme Auction on May 21-22.  

 Click here  Folkart and Primitives Marketplace 

Member Spotlight Primitive Spice Crafts

This week we are featuring one of the 

members of the Folkart and Primitives Etsy Team.

Barbara of Primitive Spice Crafts















I hope you take a few minutes to visit her shop and find something wonderful!

Its Gardening time of year

Although I am actually a fall person, I do love the spring and summer because they give me the opportunity to enjoy one of my favorite activities...gardening.

With that time of year upon us, and with thoughts of gardening in mind, I would like to introduce you to some of the wonderful garden themed items created by a few of the artisans of the Folkart and Primitives Team on Etsy.

GoodRiddanceFarm

HelenasHomeTreasures

FolkHome

stitchintimepatterns

OakCreekCrafts

Find these an many more wonderful creations by the artisans of the Folkart and Primitives on Etsy.

Almond Poppy Seed Chicken Salad

This recipe would make a fabulous dinner salad over romaine lettuce OR refreshing sandwich!

Almond Poppy Seed Chicken Salad

Chicken Salad

1 1/4 lbs boneless skinless chicken breasts, cooked, chilled and diced into small cubes.

1 1/3 cups red grapes, halved

3/4 cups small diced celery

1/2 cup sliced almonds, toasted

1/3 cup chopped green onions (green portion only)

Dressing

2/3 cup plain fat free Greek yogurt

1/4 cups light mayonnaise

2 Tablespoons honey

1 Tablespoon red wine vinegar

1 Tablespoon poppy seeds

1 teaspoon dijon mustard

3/4 teaspoon salt, or to taste

Add all chicken salad ingredients into a large mixing bowl.   Add dressing and toss to evenly coat.   Store in refrigerator.   Serve within 1-2 hours for best results.    (If you do not plan on serving it immediately, I would suggest not adding the grapes and almonds until ready to serve.) 

It is still good for another day but the almonds soften a little and the juices from the grapes, run into the dressing.

Member Spotlight Simply Olde

This week we are featuring one of the 

members of the Folkart and Primitives Etsy Team.

This week it is Annie of Simply Olde



I hope you enjoy all of her wonderful things.














I hope you will visit her shop and find something that fits your fancy!

Tuesday is Recipe day

Who doesn't love shrimp?

Here is a quick easy recipe for your busy days.

Szechwan Shrimp

8 tablespoons water

4 tablespoons ketchup

2 tablespoon soy sauce

4 teaspoons cornstarch

2 teaspoon honey

1 teaspoon  crushed red pepper

1/2 teaspoon ground pepper

1 tablespoon vegetable oil

1/4 cup sliced green onions

4 cloves garlic, minced

12 ounces cooked shrimp, tails removed.

In a bowl, stir together water,  ketchup, soy sauce, cornstarch, honey, crushed red pepper and ground ginger.   Set aside.

Heat oil in a large skillet over medium-high heat.   Stir in green onions and garlic; cook 30 seconds.   Stir in shrimp and toss to coat with oil.   Stir in sauce.   Cook and stir until sauce is bubbly and thickened.

Serve over rice....YUM  

Member Spotlight Annie's Handmade Decor

This week we are featuring one of the 

members of the Folkart and Primitives Etsy Team.

This week it is Anne of Annie's Handmade Decor

I hope you enjoy her things.

I hope you take a minute to visit her shop. She has some wonderful things.