It’s Rhubarb Season at Food Stamps Cooking Club!

April 21st, 2012 by admin Leave a reply »

Rhubarb and spring bring me memories...

For years during rhubarb season, my friend LeOta made and shared delicious rhubarb goodies.  LeOta is gone now, but the great memories of her kitchen prowess, all the laughs and coffee we shared, along with recipes make me miss her a lot.  This week her widower generously favored  us with a huge bunch of the red beauties.

The Normanator got busy right away, making HIS famous rhubarb cake.  This is the same recipe that appears in the family cookbook:  The Leuenberger Cookbook.  YUM.

Here is the magic formula. Be sure to have plenty of whipped cream or  whipped topping on hand just to glamorize it even more!


1  1/2  cups brown sugar

1/2  cup butter

1  egg

1  cup  buttermilk  *Kitchen Police would gladly allow the use of sour milk, too

2  cups flour

1  teaspoon baking soda

1  teaspoon vanilla

1/2 teaspoon salt

1  1/2cups rhubarb, diced


1/2  cup granulated sugar

1  teaspoon cinnamon

Mix all ingredients in order well.  Pour into 9  x  12″ pan.  Sprinkle topping evenly over the batter.  Bake at 350* for 50 minutes.  When cool, cut into serving sized pieces and top with dollops of whipped topping.

*The news on the front page of our newspaper was troubling this morning.  The SNAP program, as we know it,is in danger, as it is attached to the Farm Bill. This legislation may affect your EBT card and WIC… Please pay attention, let your lawmakers know how you feel about this.  I’m just sayin’

Thank you so much to all the newly enrolled Members of the Food Stamps Cooking Club!  We love having you here in the Club House with us!  And we love love love getting your mail!

Connie Baum

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  1. Carol says:

    Thanks for sharing that recipe, Connie! I only* have a few more bags of last year’s rhubarb in the freezer and my plants are only starting to peek out of the soil. I love rhubarb! My last few bags are intended for a strawberry-rhubarb pie. I also still have some home canned stewed rhubarb as well as vanilla bean-rhubarb sauce for desserts, not to mention strawberry-rhubarb jam. rhubarb-plum jam, rhubarb-orange marmelade. YUM!

  2. You mention a LOT of good eating there, Carol! We had to move our plants when the new shed was built so the poor things are kinda puny. They will do better next year, we hope! The asparagus is coming along, too…asparagus teaches us patience!

    So great to have you pop by the Club House…isn’t it fabulous to have all these NEW members?

    Mother Connie

  3. Pamela says:

    Wow, rhubarb cake. . .I’ve had rhubarb pie, rhubarb crisp, and rhubarb jam, but this sounds interesting. I’ll have to try it. I’ll be growing it this year and I’m going to get some of the stalks from my parents this weekend to tide me over until next spring, when I can harvest my own.

  4. Pamela, rhubarb is loaded with nutritional goodness! It is good as a stand alone dessert-sauce-and if you’re lucky enough to have a cooky or cereal treat to go with it, you’ll delight any kids at the table.

    Thank you so much for popping by the Club House!

    Mother Connie