The past year has been an exciting one for me what with all the new city, job and moving distractions but nothing compares to the thrill that I've gotten to witness through many of my friends becoming mothers. As Mother's Day approaches this Sunday, I think about those friends who will celebrate their day for the first time. Seeing their perseverance through sleepless nights, worried trips to the doctor and the transition into a family of three sets a standard that I hope to follow someday when my brood includes something other than a 22-pound-cat.
A few examples -- there is my supervisor turned best friend in Charlotte who conveniently had her first child the day after I left for New York City - giving us both something to keep our minds off the fact that we wouldn't be seeing each other nearly every day. There are our friends only a few blocks from us in New York who we thought were going to be our 'double-date' couple but instead, on our first double date in NYC, gave us news that they were on their way to starting their family. This news helped make this move to the Big Apple one with purpose as I got to be included in baby showers and preparations prior to the baby's arrival. And then there is my sister-in-law who has confirmed that I will be an aunt again in November (although I'm sure she hopes it is more like October) and will give me something else with which I will share my heart alongside Robbie, John and Newt.
It wouldn't be any Mother's Day without paying homage to my own mother. I have talked about her here and I can't say it enough but she holds the award for the 'perfect mom' role model. You've set quite a high standard I must say.
To all you mothers out there -- I hope your Mother's Day is one filled with comforting, spring-like, and pink surprises - just like this cake.
Big Pink Rhubarb Cake
Adapted from TheKitchn
1 cup sugar
1/2 cup butter
Yolks of 4 large eggs, beaten
1 cup milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2-3 cups rhubarb, sliced into small-ish slices
1/4 cup of sugar
1 package fat free strawberry Jello
3 cups mini marshmallows
Grease and flour a 9x13 inch pan and preheat the oven to 350 degrees. Cream the sugar and butter together, then add yolks, milk and vanilla. Mix. Add flour, baking powder and salt to the bowl and mix until combined. Scatter the rhubarb evenly across your pan and sprinkle the 1/4 cup of sugar across the rhubarb. Scatter the packet of jello on top of the sugared rhubarb. Next, layer the marshmallows even over the sugared rhubarb. Bake for about 35 minutes or until the cake is set. Allow to cool completely before topping with powdered sugar, if you so desire.