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