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Rhubarb and asparagus will soon be available in local gardens, and farmers markets. Both spring treats are acquired tastes, with some folks relishing the season, and others expressing a hard no, when presented with the choice.

Crisps, cobblers and pies are the common recipes for rhubarb preparation. A bit different, Rhubarb Magic Custard Cake is a rich dessert pudding style cake. It takes a few extra steps in the preparation, but the result is worth the effort. The recipe comes from The Kitchen McCabe website.

Rhubarb Magic Custard Cake

Filling:

2 large stalks rhubarb, sliced 1/4 inch thick

2 Tbsp granulated sugar

1/3 cup water

Cake:

4 large eggs, separated

3/4 cup granulated sugar

1 Tbsp lemon juice

1 tsp vanilla extract

1/2 cup butter, melted

3/4 cup all-purpose flour

2 cups whole milk, heated to lukewarm

Powdered sugar for dusting

Combine rhubarb slices, 2 Tbsp sugar and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside.

Preheat oven to 325 degrees. Grease an 8-inch square or round cake pan and set aside.

Place egg white in a mixing bowl and beat with an electric mixer until stiff peaks form. Set aside.

In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter.

Add the flour to the egg yolk mixture and whisk until fully combined. Add the milk to the batter, 1/2 cup at a time, whisking well between additions. Note: batter will be runny.

Fold the egg whites gently into the batter, just until no large lumps are left. Pour batter into prepared pan. Spoon the cooked rhubarb slices evenly over the batter. Bake 40-60 minutes, or until cake no longer jiggles when tapped. Baking time will vary depending on your oven, so start checking at 40 minutes. Mine took 55 minutes.

Remove cake from oven and let stand 10 minutes, then run a table knife around the edges and invert on a serving plate. Dust with powdered sugar just before serving. Yield: 6-8 servings.

Almost everyone loves ice cream. This recipe for No Churn Rhubarb Ice Cream might convert those who do not care for rhubarb. No special equipment is need for this recipe.

No Churn Rhubarb Ice Cream

4 cups fresh or frozen, sliced rhubarb

1 cup granulated sugar

1 can (10 ounces) sweetened condensed milk

1 tsp vanilla extract

Pinch salt

3 cups heavy whipping cream

Place a large bowl and mixer beaters in the freezer to chill.

In a small saucepan place rhubarb and sugar. If using fresh rhubarb let stand 10 minutes to let juices run. Cook for 10 minutes at simmer until rhubarb falls apart and is very soft. Set aside to cool completely.

When rhubarb is cooled, whisk together condensed milk, vanilla and salt in a large bowl. Add the rhubarb.

In the chilled bowl whip the cream with mixer and the chilled beaters on high speed. Fold 1 cup of the whipped cream mixture into the condensed milk mixture and combine well. Fold in the rest of the whipped cream until well combined.

Place mixture in 9 x 5 x 3 inch loaf pan. It will be very full. Cover tightly and freeze. Yield: about 12 small servings.

Slow-cooker recipe, Baked Chicken Breasts, pairs nicely with steamed or sautéed asparagus. This recipe comes from the Fix-it and Forget-it Cookbook compiled by Dawn J. Ranck and Phyllis Pellman Good.

Baked Chicken Breasts

4-6 chicken breast halves

2 Tbsp butter

1 can (10 3/4 ounces) cream of chicken soup

1/2 cup cooking sherry

1 tsp dried tarragon

1 tsp Worcestershire sauce

1/4 tsp garlic powder

1 can (4 ounces) mushrooms, drained

Place chicken breast halves in slow-cooker crock.

In a saucepan, combine the remaining ingredients. Heat, stirring until smooth and hot. Pour over chicken in crock. Cover and cook on low 8-10 hours. Serve with the sauce served over steamed or sautéed asparagus or vegetable of your choice. Yield: 4-6 servings.

A request came in for a cream cheese frosting producing enough frosting for a layer cake.

Cream Cheese Frosting

8 ounces cream cheese at room temperature

3 Tbsp soft butter

1 1/2 tsp vanilla extract

5 2/3 to 6 cup powdered sugar

Small amount of milk if needed

In a large mixing bowl, combine cream cheese, butter and vanilla, beating at low speed. Gradually add sugar, beating at medium speed until sugar is incorporated and mixture is fluffy. Add milk, 1 Tablespoon at a time, if needed for desired spreading consistency.

Note: when I frost a chocolate cake, I substitute 2 Tablespoons to 1/4 cup cocoa powder for part of the powdered sugar. Then I don’t have to worry about the crumbs mixing in while frosting the cake. Also, chocolate sprinkles or shavings, will camouflage chocolate crumbs in white frosting.

Share your favorite spring recipes with your fellow readers. Asparagus, rhubarb, soon, strawberries and blueberries will have area cooks wanting recipes for these spring and early summer treats.

Send your favorite recipes to: Welcome to My Kitchen, c/o The Record-Times, P.O. Box 458, Odessa, WA, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Be careful about setting out tender spring plants. We are still getting below freezing temperatures in the early morning hours in most areas of the Inland Northwest. Plan to cover the plants at night if you do set them out.