When you’re running or walking for exercise, do you give a smile and wave to passing people? I try to. I grew up in a very friendly community where everyone smiles. Even the people that have run so hard it looks like they might collapse muster a smile. During one of my parents’ visits, my Dad and I took a bike ride and he noticed that not many people acknowledged us on the trail. I had noticed a little, but his comment prompted me to pay a little bit more attention after that. Gathering research for my own amusement, let’s say. Last night, though, I went for a solo walk on the trail and wouldn’t you know it, every single person smiled. It was delightful. Maybe we’re all just so happy that spring is finally here and the sun was out. Or maybe I smelled like baked goods.
I haven’t always been a fan of rhubarb, but its hot pink good looks made me try again and again until I came to love it completely. I honestly can’t stop staring at Megan’s beautiful rhubarb jam or Cindy’s rhubarb cheesecake parfaits. That shade of pink gets me every time.
I eagerly anticipate rhubarb’s early spring arrival and don’t even get me started about the time our neighbor surprised me with a huge bunch from his garden. This is now the 6th rhubarb recipe on Dula Notes and last summer I even turned my Dad into a fan. Rhubarb is tart and when treated right can shine in a recipe. For this recipe, I left the rhubarb in pretty large chunks which created these tangy pink pockets in this vanilla and lemon-scented quick bread. A pistachio crumb topping adds a nice crunch on top for maximum dessert satisfaction. It’s the snack cake of your dreams.