Rhubarb Shortcake

*Updated with Recipe*

I know some of you are are dragging your mouse over to that little red x in the upper corner just as fast as you possibly can.  Shivering, cringing and saying, "Oh, yuck, how can they eat that stuff?"

For us, it's a cause for a celebration.  Our first rhubarb harvest.  Ever. Exciting?  We think so! 

I made the Rhubarb Shortcake recipe that hubby always had growing up.  I decided to make a recipe that I know he likes and asks for because this may very well be the only harvest we get this year.  Don't want to pull too much and damage the plants for next year.  But I do have this thought running through my head: my mother has ginormous plants, so maybe I'll be able to beg a little from her.

Don't you want to have a bowl full of this sugary goodness topped with some vanilla ice cream?  Yum!  I'm thinking it will complement our crockpot roast and potatoes quite nicely.

And if I get a hold of more rhubarb?  I'll be making Rhubarb Crunch.  A recipe more like a crisp than a cobbler.  I'm thinking I need to get out and hoe some weeds around my rhubarb to work off the calories ahead of time!

*Rhubarb Shortcake

4 c. diced rhubarb      2 level Tbsp flour

1 1/2 c. sugar     1/4 tsp nutmeg (opt.)

Spread evenly into 7x11 baking dish.

1 1/2 c. flour     5/8 c. milk

3/4 c. sugar     1/4 tsp. salt

2 tsp. baking powder     1 egg

1/4 c. oil    

Mix well.  Spread over rhubarb and bake at 350* for about 35 minutes.

*I leave out the nutmeg. 

*I cut the sugar in half and it's still good.  But we've gotten used to less sugar over time.