…along with substantial garden prep.

Copious amounts of rhubarb, and a very old-time recipe from Manitoulin. The cake looks good, and smells good. Let’s hope it tastes good. Recipe, subject to modification, below.
Otherwise, we turned 5 rows of soil in the garden, put down landscape fabric, and cut slits for beets. This summer is dedicated to weed control—after last summer’s weed fiasco which caused a complete crop failure. Tomatoes too, but my home-started seedlings may be too wimpy to pant in the time remaining.

Rhubarb Cake

Cake Batter
••
1 stick butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
2 cups rhubarb, finely chopped

Topping
••
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup brown sugar

Procedure
•••
In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and powder.
Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with I tablespoon flour, and stir into batter.
Spoon batter into buttered 9 × 13 inch pan, and smooth the surface.
Blend together cinnamon, etc. and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes.