“I’ve got some spring rhubarb in the garden if you want to make something,” said a neighbor a couple days ago. It just so happened that I’d told Stanley yesterday that I would bake him something when he’s working here today on the rig. I asked what he liked, what he didn’t like and then the little bell went off.
He said that Oma’s Rhubarb Cake with Cinnamon Crumble sounded great. So, today I picked the rhubarb, made the cake and the boys came over this afternoon. I told them that there was cake. I was out delivering slices to the three neighbors who contributed rhubarb stalks for the cake, and the boys left without having had it fresh. They’ll have leftovers tomorrow. C’est la vie.
The batter recipe can be found at All Recipes dotcom site*. It’s quick. I changed the topping, though, to the cinnamon crumble that I use with Dutch Apple Pie and the Strawberry Rhubarb Pie recently made. I think once a person has a mix of sugars, flours and butter and spice that works for her or him, may as well stay with it.
Also, since I can’t have rhubarb, I made double the crumble, peeled a few apples and made myself dessert and breakfast for a couple days with a third of it on the top, then sprinkled the rest on the cake. Two desserts. I was happy. (Me and the bee. I took its picture on the way home from delivery of a couple slices to Sylvia. While I was in her yard to clip a rhubarb stalk, Toby popped out for a photo shoot.)
*https://www.allrecipes.com/recipe/161436/omas-rhubarb-cake/
Ms Chef in Seattle 
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