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You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:

Blueberry Rhubarb Cake

 Sweet blueberries and tart rhubarb at the star in this easy peasy cake.





We've been really been enjoying summer vacation. Sleeping in, lazy days in the sun, time at the cottage, staying up late has all been on our agenda since online learning was done.

My Mom and Dad brought me part of their rhubarb plant, years ago. It survived our move in April and I was able to make a few desserts this summer. I could whip up a Rhubarb Cake. This is a recipe my mom has made in the past, however I changed the recipe up a little. Since we had a few egg whites in the fridge, I used them in my cake, rather than a whole egg. I also didn't use as much topping as the original recipe calls for. The result is a moist, somewhat dense cake, studded with tart rhubarb and sweet blueberries.







Blueberry Rhubarb Cake

2 C chopped rhubarb
1 C blueberries (fresh or frozen)
1/2 C shortening
1 1/2 C sugar
2 egg whites (or 1 whole large egg)
2 C flour
1 C buttermilk or sour milk

Topping
3 Tbs sugar
1/2 tsp cinnamon
1/4 C finely chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream together the sugar and shortening. Add egg whites and mix well. Add flour, alternating with milk and mix until just combined. Fold in rhubarb and blueberries, and pour into a lightly greased 9x11- inch baking dish. In a small bowl combine the sugar, cinnamon and walnuts. Sprinkle over cake batter and bake for 45 minutes.

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