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Week 4

achillea (yarrow)

(rain, rain, go away)

Hi everyone,

Just a quick post:

Here's a recipe to use some of the rhubarb you're getting this week. If any of you have other recipes out there you want to share... Email me at


1) Rhubarb Squares

Kelli Johnson made these for Sue and I and they're verrrry tasty :>)


½ cup sugar ½ cup chopped nuts (optional) 1 tsp melted butter or margarine 1 tsp ground cinnamon ½ cup shortening 1½ cup brown sugar 1 egg 1 cup sour cream 1½ cup rhubarb, cut into small pieces (½") 2 cups flour 1 tsp baking soda


  1. Mix white sugar, nuts, butter and cinnamon until crumbly.

  2. Cream together brown sugar, shortening and the egg.

  3. Add sifted flour and soda alternately with sour cream. Add rhubarb.

  4. Turn batter into a greased and floured 9 x 13-inch pan. Sprinkle with sugar/nut mixture.

  5. Bake at 350°F for 45–50 minutes.

And a couple more pics:


All the best,

Sarah VanNorstrand

for Lucky Moon Farm


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