recipe which was posted here a while back.

Being a lover of rhubarb I thought it sounded good,
but I was very disappointed. It doesn't taste bad,
but it doesn't taste that good either. And the rhubarb
is wasted in this dish. It really doesn't work for me.
I'm now regretting I made it as I could have used that
rhubarb for another Rhubarb Custard Cake! Oh, well,
I'll be eating it for the rest of the week and this will
be one of the times when I *will* mind leftovers. But
one can't waste food. Oh,well.

I've still got lots over rhubarb in the freezer from by
visit to my friend Jackie back in June. She has a large
patch and always lets me pick as much as I want. I got
about 13 cups of diced rhubarb out this trip.

I have a couple of new recipes to try.

One is a Lithuanian Rhubarb Cake which is a crumb
crust with the rhubarb strewn on top (mixed with flour
and sugar and then some more of the crumbs sprinkled
over that. Pretty simple and I don't see how it can
go wrong.

The other other is a Finnish Rhubarb Pie but it similar
to a kuchen. A sweat yeast dough topped with the rhubarb
and then with a custard of quark, cream, eggs, sugar.

I'm really jonesing for some good rhubarb desserts.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?