Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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6 tablespoons unsalted butter, melted, plus room temperature butter for pan

         1 cup all-purpose flour (spooned and leveled), plus more for pan

         1/2 cup packed light-brown sugar

         1/4 teaspoon salt


1/2 pound rhubarb, cut into 1/2-inch pieces

1 tablespoon light-brown sugar

1 cup all-purpose flour (spooned and leveled)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioners' sugar

2 large eggs

1/2 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.

Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

1  Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.