Thursdays Kitchen Cupboard

Its Thursdays day and I am linking up with Thursdays Kitchen Cupboard over at The Gardener of Eden.

This week I am taking a break from my weekly cook book challenge to show you something a little different!

This past week I have started preserving my harvests which is always fun! 

As I showed you on Monday I harvested 2.3kg of Rhubarb. I was able to get 6 2cup bags in the freezer and used another 2cup fresh to make a cake. 

I totally forgot to take pictures of the cake,but it was yummy! In the cake I was also able to use some crab-apple butter I had made last year so that made the cake extra special.
Rhubarb Cake
2c raw rhubarb
1C brown sugar
1/2C white sugar
1 egg
1/2C butter
1C apple sauce (I used a jar of my crab apple butter)
1/2tsp salt
1tsp vanilla
1tsp baking soda
2C flour
In a large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, baking soda, vanilla and flour. Add rhubarb. Pour into pan and sprinkle with 1/4c white sugar and 1tsp cinnamon
Bake are 375F for 30-35mins

I also preserved some of my chives. I chopped them all up and then flash froze them on a cookie sheet. After about 30mins in the freezer I then put them into a container and popped them in the freezer. I may try drying some next time.

I was also able to get a large enough spinach harvest that I could use almost a pound of it in one of my favorite summer time recipes....Tipsy Pasta. I make this in the winter too, but using fresh from the garden veggies makes it that much better!! I have posted this recipe before you can see ithere.

Have a great day


  1. I love freezing chives-it's a nice "fresh" touch in the middle of winter.

  2. Oh yum that sounds good. I've never had rhubarb cake.

  3. Everything tastes so much better when you grow it yourself!

  4. I'm going to have to freeze some chives. I have dried them in the past. But I think freezing some would come in handy.

    I've never had rhubarb cake before. I guess I need to plant some rhubarb first!

  5. We are going to have to try freezing our chives. We have dried them before but we never seem to use them that way. Maybe if we can just pull some from the freezer??

  6. I can almost smell those chives--such a beautiful color! Rhubarb cake...never heard of that, but my husband would love it I'm sure.


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