One of the great pleasures of eating fruits and vegetables in season is the anticipation of each newly ripe and ready treat. Yesterday I decided it was time to make the Rhubarb Custard Cake that we enjoyed so much last year. I've been eyeing the Rhubarb for few weeks now, waiting until the time seemed just right.
I added Rhubarb to the garden last year and was given this recipe about the same time. I am certain it will be a fixture on the spring schedule. Here is what I wrote about it last year: