From Chelsea, to my mom, Carole

Mom, thank you…

*For teaching me the importance of nutritious food and the joy of exercise.
*For giving me, and now Lucy, your curls.
*For loving dad completely and faithfully for all of these years….

*For giving up your own adventures, opportunities, and finances to make sure opportunity was not only at my fingertips, but more specifically on my skis, under my saddle, and in the gym.
*For watching and participating in all of the aforementioned activities, irregardless of how cold the mountain or how muddy the arena.
*For always supporting me, my marriage, my faith, my profession, and my girls.
*For showing me the importance (and fun!) of having quality girlfriends.
*For being one heckuva Grammie!

I love you Mom!

Now, in honor of my mom, I’m going to share one of her wonderful recipes!  In honor of the arrival of rhubarb season, I picked her moist and delicious, Rhubarb Cake. 

Ingredients:
1 cube butter
1 1/2 cups brown sugar
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
2 cups rhubarb (chopped)
sliced pecans and cinnamon sugar (to sprinkle on top)

Directions:
Cream together butter and brown sugar.  Add the egg, buttermilk, and vanilla.  Mix in the flour, baking soda, and rhubarb.  Sprinkle top with sliced pecans and cinnamon sugar.
Bake at 350 degrees… check at 35 minutes… on the recipe card my mom says ”I’m sure it’s longer, I never wrote down the right time.”  So, when I cook it, I check it after 35 minutes, then every 5-10 minutes thereafter and when the butter knife comes out clean, I call it good.
Now, go cut some rhubarb, and make your mom a Rhubarb Cake. 

Happy Mother’s Day! 

–Chelsea