|This flower, the name of which escapes me, has nothing to do with the subject of today's blog. But it sure is pretty!|
ALL the books say that deer do not like/eat: daffodils, crocuses, lilies of the valley, bleeding heart and rhubarb to name a few.
Our deer have eaten each and every one of those down to nothing. So much for the books
I had to resort to some unique techniques of my own to score some rhubarb. I call it 'putting the word out'. So thanks to my brother-in-law, an area business, and some sweet friends, I was able to slice up three gallons of rhubarb for the freezer.
Our oldest son and his son are here for a few days. Nate loves rhubarb pie. There is one in the oven right now. I mentioned this to my sister, who has also come into possession of rhubarb from a friend. She asked me for favorite recipes. Other than pie and sauce (which I put into a standard muffin mix), I often bake rhubarb bread.
This recipe comes from a sweet friend, Dee Dee, who just turned 75 last Saturday. Here's to many more DeeDee!
1.5 C brown sugar
2/3 cup liquid shortening (I use oil)
1 C. milk
1 tsp. salt
1 tsp. soda
2.5 C. flour
1.5 C diced rhubarb
1 tsp. vanilla
Mix and pour into a greased and floured loaf pan.
1/2 C. white sugar
1 TBS. butter
Mix and sprinkle on top of batter.
Bake at 350* for 1 hour.
Of course, you could leave the topping off...