Rhubarb

Rhubarb Coffee Cake

113 g butter
1 cup sugar
1 egg
1 1/2 tsp. vanilla
1 tsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1/2 cup milk
2 cups rhubarb
2 cups flour

Preheat oven to 180* and lightly grease round cake pan.  Cream butter & sugar until smooth & fluffy; add egg & vanilla.  Mix in lemon juice, baking powder, salt and half of the milk.  Mix in a cup of the flour with half of the rhubarb; rest of milk, rest of flour & rhubarb.  Batter will be thick.  Spread in cake pan.  This batter is a touch too much for the round cake pan so I added a decorative rim of sliced rhubarb crescents, which hold the batter at bay to prevent overflowing.  Sprinkle with sugar (and cinnamon if desired) and bake for 35-40 mins.

Rhubarb-Walnut Quick Bread

With oil, no butter or yeast