Comments on: Eating Close to Home: Marijo’s Rhubarb cake

By: Nicole

Nicole — Mon, 18 May 2009 05:07:00 +0000

I LOVED this cake! Nate did, too. I’m going to try making it for Cynthia because she’s always been a rhubarb fan. Can’t wait to try the strawberry rhubarb jam. Thanks Amy!

By: Amy

Amy — Thu, 23 Apr 2009 03:36:29 +0000

Alison - We should start seeing asparagus in our market this week (hopefully). Although it may have been there last week, we were late getting to the market because we were picking up our chickens!

By: Alison

Alison — Wed, 22 Apr 2009 08:40:22 +0000

I’ve never used rhubarb before! My favorite spring thing right now is asparagus. I love roasting it in the toaster oven with some oil and garlic. Thanks for the contest for this great-looking book!

By: Amy

Amy — Wed, 22 Apr 2009 04:16:25 +0000

Great ideas folks! I can’t believe Mangochild is getting peas in CT already - ours are just limping along and no sign of any at the market yet. And do be sure to check out Laura’s blog (Baltimoregon) for more rhubarb ideas.

By: Laura

Laura — Tue, 21 Apr 2009 22:16:13 +0000

This looks delicious! I love rhubarb. I bet cardamom, nutmeg and ginger (even chopped crystallized ginger on top) would be nice additions to the cake.

By: Erika

Erika — Mon, 20 Apr 2009 23:37:02 +0000

Jesse will be glad that you posted this recipe!!! I have a feeling I will be baking this cake often

By: Eugenia

Eugenia — Mon, 20 Apr 2009 19:19:32 +0000

Read about local rhubarb being available in Corvallis over at BaltimOregon — should be in Eugene soon!

By: Mangochild

Mangochild — Mon, 20 Apr 2009 09:54:04 +0000

The rhubarb season seems to be upon us…. I do love it, even all on its own without a second fruit to cook with it, so I will certainly try the cake.
I’d love to be entered in the cookbook giveaway. Fav spring dish this week, I’ve got to say the greens I got in the farmers’ market with some red onions stored from the winter and early peas from a friend’s garden. Very simple, very light, but after the winter with the sustaining root veg, it was just perfect for a quick supper.
Email is mangochild (at) gmail (dot com).

By: Amy I.

Amy I. — Mon, 20 Apr 2009 06:54:06 +0000

I’d love to be entered! I’ve never tried cooking with rhubarb, I’ll have to give it a whirl sometime. Amy I., playinghouseamy@gmail.com