Preemio Blogger Award

Thank you to Kristen for my first blogger award (Preemio Blogger Award). I feel honored that I inspired her with my recipe blog, which has never quite worked out how I would have liked, in that I am pretty much the only one who posts on it. With this I am supposed to tell you 7 things that you may not already know about me. So here it goes:

1. I was homeschooled until Grade 9 and never actually considered a "fulltime" student the entire time I went to highschool, even though I graduated with honours and full credits

2. I can, but don't speak German

3. I dislike eating watermelon and corn on the cob...they are messy and usually served at the same meal

4. I don't consider myself active, sporty, or outdoorsy, but I am pretty sure most people do

5. I know a boring amount of Tudor Royal History
6. I ran a half Marathon in about 2 hours and 20 minutes after dropping 30 lb with online Weight Watchers (Which I hope to do all over again for next year after having a baby this summer)
7. I probably like cooking because I have the most enthusiatic husband when it comes to food.

Now, the 'Pay it Forward' part. I was actually inspired by Frickens Cookin' recipe Blog, so I will pass it on to them, they do not know me or even know that I exist or read their blog regularly. For the record I found your blog through Annie Pfriem, who I guided with at Beyond Malibu.

Marjory Mackay's Rhubarb Cake

Andrew says this is the best use for Rhubarb he has ever tasted. It is really good and I would actually be tempted to double the rhubarb quantity. This makes a huge 9x13 pan. I served it with Whipping cream whipped with brown sugar (my new favorite way to have whipping cream -2 T of brown sugar per 1 C unwhipped cream).

Rhubarb Cake
1/2 Cup butter
1 1/2 Cups sugar
1 egg
1 tsp vanilla
2 1/2 Cups flour
1 t soda
1/2 t salt or not
1 Cup buttermilk (I used leftover creamo and milk with some lemon juice)
2 Cups chopped rhubarb tossed with 1 T flour

Topping
1/4 Cup soft butter
1 Cup brown sugar
1 T flour
2 t cinnamon

Cream butter and sugar. Add egg and vanilla. Add flour mixture to butter/sugar alternately with buttermilk. Add rhubarb. Mix well, Spread into 9x13 pan. Sprinkle topping over batter. Bake at 350 for 45 min