my cheeks hurt

It seems I'm getting old, people. Things are changing so rapidly in my life right now that I have no time to catch up, to stop and think, to acknowledge that Whoa, life is moving ahead! I have tons of monumental events to celebrate this week and in ones to come, and I'm just so overjoyed [insert Cowardly Lion: "Ah-ha-ah-ha, ah shucks folks, I'm speechless."] that I thought I'd bake a tangy rhubarb treat and spill the beans to you.

To begin, my cousin is graduating from high school and my sister from college! We are driving down to Los Angeles to attend my sister's ceremony and by gosh, it is just too surreal to me. She was always just a goofy lil peanut butt and now she's putting on her big girl pants and joining the rest of us in the real world. I can't even fathom it—where did the last ten years go?!

Secondly, my cousin's wife and my boyfriend's sister are about to give birth! They are the first in our family to start the wave of baby madness and we are all freaking out with excitement. Both babes are due within weeks of each other, which means planning flights, sending baby paraphernalia in appropriate colors, and scheduling baby makeout time at the earliest occasion. My baby-obsessed family calls the sort of cuddling we do with snugglesome infants "making out" since we tend to suckle little lips and smooch perfumed necks without coming up for air. We're really normal, I swear.

Lastly, and most importantly (tee hee), because my life just couldn't have been perfect enough already and someone thought I deserved to be the happiest gal on earth....WE GOT ENGAGED!!! [Swoon, swoon, faint, sigh, cartwheel, backflip, windmill, end zone dance, howl at the moon, swoon, squeal, high five, pass out.] It happened a week ago and by god, the whirlwind has begun. We are hoping for a late summer wedding in Scotland with bagpipes and kilts and Highland dancing and all. And as a result, I'm the biggest goon you've ever seen. Floating along like a cartoon, lazy eyes and a sheepish grin, addressing people with as many hand movements as possible. Oh this ring? Why, I'd almost forgotten about it. Yes, yes, I happen to be engaggeeeeddd. Because I'm in looovvvveeee. And one day I'll be marrriiieeedd. Somebody grab the closest heavy object and please hit me over the head.

Rhubarb Crumb Bars

Adapted from Everyday Food

Streusel Topping:

6 tablespoons unsalted butter, melted

1 cup all-purpose flour

1/2 cup packed light-brown sugar

1/4 teaspoon salt

Cake:

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

1 tablespoon light-brown sugar

1 cup all-purpose flour

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

1. Preheat oven to 350 degrees F. Butter an 8-inch square baking pan. Optional: line with parchment paper, buttered and floured.

2. 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.

3. 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.

4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45-50 minutes. Let cool completely in pan. Remove from pan; cut into 16 bars.

Comments

[Rachel]

Oh my, what news! CONGRATULATIONS, my dear!!!!!!

P.S. The Rhubarb Bars look scrumptious!

[Erin]

Congratulations!!!

[Tartelette]

Congratulations! On all fronts but yours especially!
Now, if I could only get that future husband of yours to get you posting more often :)
Kidding...don't lose your head in wedding plans!

[wounded chef]

ooooh that deserves a big congratulations!

[Emma @ Poires au Chocolat]

Congratulations! It's lovely to see somebody so happy and in love.

The rhubarb looks great - I never manage to save it long enough to bake with it before it gets stewed and gobbled down with custard!

[The Duo Dishes]

So many congrats to you. :) All those good things going on in your life are great! The cherry, chopped almonds, fresh whipped cream and mint leaf garnish comes in the form of rhubarb bars!

[Amy I.]

Oh wow, that cake looks so yummy, kinda makes me want to jump through my computer screen to eat some. I think I congratulated you on twitter, but congrats again!

[EB]

Congrats! ***!!!WHACK!!!*** (that was a brick)

[gastroanthropologist]

That's so great...I remember that feeling - happened over a year ago now. A sudden move to Europe meant a courthouse wedding but we will do the big ta-da sometime. Oh and the ring - still catches my eye every time I look down at my hand. so sparkly.

Babies, weddings, graduations - its gonna be a fun few months for you.

I'm going to the west coast of Scotland for the first time this weekend! A wedding there is going to be so special.

Congrats again! And the Rhubarb crumb looks so good.

[Jessie]

congrats on the engagement! and those rhubarb bars look so yummy!

[lisa from dandysugar]

Congratulations!!! Such great news! And, of course this wonderful rhubarb crumble looks fabulous!