Attention Visitor!

Sadly we must say "farewell" to Havelock Farmers' Market! It was decided in late March 2011 that Havelock Farmers' Market will no longer exists! We will miss you terribly, but all is not lost... this website will stand as a way for our customers to get back in contact with us. The market might be gone, but the vendors are still very much alive and still can be found at many Lincoln farmers' markets and surrounding areas. We thank you for the many years of joy, laughter, friendship and support. We'll see you around! 

Rhubarb Cake

1 cup margarine
3 cup brown sugar
2 eggs
2 cups buttermilk
2 tsp. soda
1 tsp. salt
1 tsp. vanilla
4 cups flour
4 cup chopped rhubarb
1 cup sugar
2 tsp. cinnamon

Heat oven to 350. In large bowl, combine softened margarine, brown sugar, eggs and buttermilk. Mix in soda, salt, vanilla, flour and chopped rhubarb. Stir until evenly blended. Pour into greased 11 X 15 baking pan. Combine the sugar and cinnamon and sprinkle over cake batter. Bake for 40 minutes. Serve warm or cold. Makes 10 servings.

Strawberry-Rhubarb Bread Pudding

Custard:
  • 4 lg. egg whites
  • 4 lg. eggs
  • 1 cup milk
Seasonings:
  • 1/2 cup sugar
  • 1 Tablespoon vanilla
  • 1 teaspoon graded orange zest
Bread & Filling:
  • 4 cups bread, cut into 1 in. cubes, 4-6 slices
  • 2 cups roughly broken ginger snap cookies
  • 2 cups quartered strawberries, fresh or thawed frozen
  • 1 cup diced rhubarb
  • 1/4 cup chopped walnuts, lightly toasted
Topping:
  • 1/3 cup flour
  • 1/4 cup oatmeal
  • 1 tablespoon brown sugar
  • 2 tablespoon oil
Heat oven to 375 degrees. Spray an eleven by seven inch baking pan with cooking spray. Wisk the egg whites, egg and milk in a boil. Add sugar, vanilla and zest. In a large boil, toss the bread, ginger snaps, strawberries, rhubarb and walnuts together. Add the egg mixture and toss to mix well. Transfor to the baking dish and push down to compact. Cover with foil. Bake until custard has set, 40-45 minutes. Uncover and sparkle with the topping and bake, until the pudding has puffed and is golden on top 15-20 minutes. Cool for 15-20 minutes before serving.