This recipe won a breakfast breads contest at the Emporia Farmers Market and a blue ribbon at the Lyon County Fain in the summer of 2011. It is worth the extra time and extensive ingredient list!
Everyone loves a rhubarb dessert!
Roasted rhubarb stems baked in a custardy, orange-scented pancake batter with cinnamon and vanilla, and served with powdered sugar or whipped cream. Substitute lemons for more tang.
Another fantastic rhubarb dessert!
This dessert forms its own unusual crust.
