Rhubarb adds Character to the Garden

I love rhubarb.  I love the fact that it's the first plant to appear in the spring; I love its large elephant like leaves and its white and pink stalks; and, most of all, I love its tart unique flavor.

Although I enjoy the taste of rhubarb on its own, it is usually improved if it is accompanied by a sweeter fruit. Here is a modified recipe from Organic Gardening magazine. The combination with peaches is something different than the typical strawberry-rhubarb combination. The pistachios are great and not overpowering, but walnuts or pecans could be substituted. Try it for a Father's Day breakfast, brunch or even a dessert!

Rhubarb and Peach Kuchen

1 ½ cups flour

1 teaspoon baking powder

¼ teaspoon salt

8 tablespoons butter softened

3 ounces cream cheese softened

¾ cup sugar

1 teaspoon vanilla

2 eggs

½ cup buttermilk

2 peaches peeled and chopped

1 cup rhubarb, trimmed and chopped and mix with ¼ cup sugar

¾ cup pistachios

Sift in small bowl first 3 ingredients; in large bowl mix butter, cream cheese and sugar until smooth. Beat in vanilla, eggs and buttermilk. Spread half the batter in 13 x 9 inch pan. Press fruit and nuts into batter, then add remaining batter on top. Bake at 350 until set, about 45 minutes.