Spring is Here

This time of year is just about my favorite. We reached a lovely 80 degrees.  It is getting warm outside, the trees are all green, the flowers are flowering, and the bugs have not yet arrived.  Juliana took special care in dressing for school today because they were taking their class photo outside today and she was in the front row. Another sure sign of spring is that  I picked my first rhubarb for the season and tonight I will try to use it for dessert.  I found this recipe in Cooks.com this morning and it sounds pretty good.  I can only eat so much rhubarb crunch.  And a  little rhubarb sause goes a long way.

Rhubarb & Sour Cream cake

1/4 cup unsalted butter, at room temperature
1 1/2 cups lightly packed brown sugar

1 egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 cup sour cream
4 cups sliced rhubarb (1/2-inch pieces)
1/3 cup superfine sugar
1/2 teaspoon freashly grated nutmeg
heavy cream, for serving
 DIRECTIONS

~Preheat the oven to 375 degrees F. Butter an 8 x 5-inch loaf pan and line with parchment or waxed (greaseproof) paper.
~Cream the butter and sugar until fluffy, about 3-4 minutes. Beat in the egg and vanilla. ~Fold in the flour and baking powder alternately with the sour cream and rhubarb.
~Pour the mixture into the prepared pan. Combine the sugar and nutmeg and sprinkle over the cake mixture.
~Bake for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before turning out.
Serve warm with heavy cream.

 I also picked my first bouquet of lilacs today.