If you haven't yet baked with rhubarb here's a recipe that will have you running out to get some the moment it is in season every year from here on forth. Rhubarb is only available two months out of the year, so if you're thinking of using some this year you better elbow your way down that veggie aisle as soon as you can because it'll go quick! I discovered this recipe through Pioneer Woman, who recently hosted Smitten Kitchen for a baking session on her lovely ranch where they made some of SK's Big Crumb Cake. I gave it a go and will definitely be making this again. I doubled the recipe because I didn't think 6-8 pieces would last very long and I'm glad I did as it was a huge hit.