Just a last minute note to all clubs that our dues are due by May 1. If you haven’t already sent them in, please do so as soon as possible.
Have you been enjoying all the beauty around you lately? This is one of my favorite times of the year. The trees are leafing out almost by the minute. I can see a big difference from one day to the next. From my picture window, I can see redbuds, apples, pears, and cherry trees blooming.
When I walked under the apple tree a while ago, I could hear the bees buzzing in it getting the nectar for their honey. Of course, I can see dandelions by the millions. A lot of people spend a lot of money to get rid of them, but they last for such a short time, I don’t worry about them.
Under one of the apple trees are the little purple violets that someone else was commenting about. I can remember when I was little I would pick violets by the handfuls and give them to my grandma. She always had a lot of them. Yes, this is a wonderful season to enjoy God’s creation.
I promised my family a rhubarb pie this week. I guess I will have to make good on my promise. I found a lot of rhubarb recipes I think I will share with you. Maybe I won’t make a pie, instead I’ll try one of these.
RHUBARB COFFEE CAKE
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups light brown sugar, packed
1 egg, beaten
1 cup sour milk (add a tablespoon vinegar to a cup of milk)
2/3 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups diced rhubarb
1 1/2 cups chopped nuts
Sift dry ingredients. Add brown sugar. Combine egg, milk, oil, and vanilla. Add to dry ingredients and blend well. Stir in rhubarb and nuts. Spread batter into a greased 9 x 13-inch pan. Combine 1/2 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon melted margarine or butter. Sprinkle over the batter and bake at 325 degrees for 1 hour. Serves 8 - 10.