Rhubarb Mania!

Today I made several rhubarb desserts from the rhubarb my sister gave me, since ours is not yet ready because of the transplant. This first recipe is seriously A.MAZ.ING! We loved it and will probably make it every single year. So good!

Almond Rhubarb Coffee Cake

1 1/2 c. packed brown sugar
2/3 c. vegetable oil
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. milk
1 1/2 c. finely chopped fresh or frozen rhubarb
1/2 c. sliced almonds
Topping:
1/3 c. sugar
1 Tbls. butter, melted
1/4 c. sliced almonds

Beat brown sugar, oil, egg & vanilla until smooth. Combine flour salt baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb & almonds. Pour into 2 greased 9-inch round cake pans. For topping, combine sugar & butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or test done.

And the other recipe that we made that was pretty good was this Strawberry Rhubarb Ice cream. It tasted like creamy strawberry jam.

Rhubarb Ice Cream-

3/4 lb fresh rhubarb, chopped
1 C sliced strawberries
1 C sugar
1 T lemon juice
2 C heavy cream

In a medium saucepan combine the fruit, sugar, and lemon juice. Boil down until it appears that all the chunks are gone. Blend this mixture in a blender until smooth. Let cool- either to room temperature or in the fridge which will aid in freezing quicker. Stir in the heavy cream and then process in an ice cream maker. Super YUM!!!