Fresh Rhubarb Cake

Just like zucchini, we get a TON of rhubarb every year.  We have 2 very large rhubarb plants in the backyard.  So big that I'm always happy to give it away.  To mix up the routine of all that Zucchini Bread that I make and freeze and take on camping trips, my SIL shared this Rhubarb Cake recipe with me.

Cake ingredients

• 1/2 cup butter, softened
• 1 1/2 cups brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1 Tbs lemon juice
• 1 cup milk
• 2 cups coarsely chopped fresh rhubarb

Topping ingredients

• 1/2 cup pecans
• 1/2 cup sugar
• 1 tsp ground cinnamon

What to do:

• To prepare cake, preheat oven to 350 degrees.  Grease and flour a 9 x 13 inch pan.  Cream butter until light.  Add brown sugar; continue to cream until mixture is well blended and fluffy.  Beat egg and vanilla into the creamed mixture until blended.  In a separate bowl sift the flour, salt, and soda.  In another bowl combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the flour.  Gently fold the chopped rhubarb into the batter, stirring just enough to distribute evenly.  Pour batter into prepared pan, spreading evenly.
• To prepare topping, mix topping ingredients and sprinkle evenly over the batter.  Bake cake for 45 to 50 minutes.  Cool the cake in the pan for at least 30 minutes.  Cut into squares to serve.  Serves 12.

 Now that I'm thinking about it, I'll have to share my recipe for rhubarb custard pie soon, too [adds to mental list of future posts].

Zucchini Bread

Zucchini is just starting to come in our garden.  Zucchini bread is a favorite, especially for camping breakfasts.  I made my first 2 loaves of the season today.  The loaves that won't get eaten right away get wrapped up and put into the deep freezer for enjoyment all year long.  One year, both kids wanted to take zucchini bread for their classroom birthday treats and I was all over it because all I had to do was thaw and cut.

This is an easy recipe,  from the red and white gingham Better Homes and Gardens cookbook (I firmly believe this is a must have for every kitchen).

Zucchini Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1 cup sugar
• 1 cup finely shredded unpeeled zucchini
• 1/4 cup cooking oil
• 1 egg
• 1/4 teaspoon finely shredded lemon peel
• 1/2 cup chopped walnuts (optional)

Directions

• In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well.  Add flour mixture; stir until just combined.  Stir in chopped walnuts.
• Pour batter into a greased 8x4x2 loaf pan.  Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.
• Remove bread from the pan; cool thoroughly on a wire rack.  Wrap and store overnight before slicing.  Makes 1 loaf (16 servings).

Ok, so those are the official instructions.  I get out my handy-dandy Kitchen Aid mixer.  I dump in the zucchini first.  Then, I add the oil and egg.  I start the mixer on low.  I slowly add the sugar until mixed.  Then I add the nutmeg, baking powder, salt, baking soda, and cinnamon.  I add the flour slowly, making sure it mixes in well.  I skip the lemon peel and walnuts.  I often double or triple the recipe because of how much zucchini we get in our garden.

Strawberry Bread

We spent the afternoon picking strawberries - 26 pounds!  Last year, the strawberry farm had a few recipes out to take with you, including this Strawberry Bread.  We all really enjoyed it last year and I'm sure it will be a hit again this year.  Want to make it extra special?  Add some Strawberry Butter to your slice of Strawberry Bread.

You may be sitting there, wondering why I'm including a bread recipe on a camping blog.  I get it, I don't really bake while camping.  I do bake at home and take a loaf on a camping trip for a little something extra for breakfast.  Since prime growing season in Michigan is limited, I bake many loaves of bread and then put them in the deep freezer.  We're just now polishing off all the delicious bread that I made last year.

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 4 eggs beaten
• 1 1/4 cup vegetable oil
• 2 1/2 cups strawberries sliced and mashed slightly

What to do:

1. In a large mixing bowl, sift together flour, sugar, baking powder, salt and cinnamon.
2. In a medium size bowl, beat together eggs and oil until blended.  Stir in strawberries until combined.
3. Make a well in the center of the flour mixture and add the egg mixture, stirring until thoroughly blended (do not over blend).
4. Spoon batter evenly into 2 greased and floured 9x5x3 inch loaf pans.
5. Bake 350 degrees for 1 hour or until a toothpick stuck in the center comes out clean.  Remove from pans to cool.