Ah...So Good! Spring on a Plate

Just recently we have started harvesting rhubarb and asparagus from our garden! It it so good - especially since it is the first of the season! We thought we'd share these delicious recipes that we've tried this week with you!

Rhubarb Upside Down Cake

Ingredients:

3 cups of rhubarb

10 large marshmallows cut in half

2/3 cup sugar

1/2 cup butter

3/4 cup sugar

2 eggs

1 3/4 cup flour

1/4 tsp. salt

3 tsp. baking powder

1/2  cup milk

Directions:

Place the rhubarb, marshmallows, and  sugar in the bottom of a greased 8X11 pan. Cream together the butter and sugar and then add the rest of the ingredients. Pour it over on the fruit mixture in the pan. Bake at 350 degrees for 1 hour. Cool for 5 minutes and then loosen the sides with a knife, and flip it out of the pan upside down. Enjoy! 

Thank-you Grandma for the recipe!

Asparagus Potato Soup

Ingredients:

2 cups of diced, peeled potatoes

1/2 lb. fresh asparagus, chopped 

1/2 cup chopped onion

2 celery ribs, chopped

1 T. chicken bouillon granules

4 cups of water

1/4 cup butter (we didn't use this much)

1/2 cup all-purpose flour

1 cup whipping cream

1/2 cup milk

1/2 tsp. salt

Dash of pepper

12 bacon strips, cooked and crumbled

3/4 cup shredded cheddar cheese

Directions:

In a large saucepan or soup kettle, combine potatoes, asparagus, onion, celery, bouillon granules and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in butter. In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese - we garnished with fresh chives as well. 

We had this for supper the other night, and those of us who like asparagus absolutely loved it! It doesn't really seem like the time of year for soup, but this is a must! Try it and let us know what you think! -Faith