Before we get to this edition’s special recipe, I would like to again invite everyone who reads this column to consider sharing one of your family’s heirloom recipes. I’m sure that there are some outstanding recipes used by our residents that have been handed down from generation to generation. That’s what this column is all about. Have you got one to share? If so, please send them to me at greengeezer9@comcast.net.
Today’s recipe comes from Carolyn Schachtner. Carolyn writes:
I was born and raised in Vincennes, Indiana. My family moved to Chicago during the height of the 1940’s recession where work was more plentiful. I graduated from Hirsch High School in Chicago and then went to Northern Illinois University in DeKalb, where I earned a B.S. degree in Education. While at NIU, I was introduced to my husband, Bob, who was a lifelong resident of Huntley. We were married in April of 1956 and set up housekeeping in Huntley. Bob worked for Dean Foods for 45 years, never missing a day of work. We had a home on Grove Street in Huntley, where we raised four children.
I worked as a teacher in the Huntley Elementary School District for 16 years. I received my master’s degree in special education from NIU and worked for the Special Education District of McHenry County for 10 years. After retiring from teaching, I worked at the Huntley Library in its beginnings on Algonquin Rd. When my husband died in 1998, I looked into buying a townhouse in Sun City. After living in the townhouse for three years, I sold it and bought a house in Neighborhood 12.
I have never regretted my move to Sun City, making many new friends here while continuing my friendship with longtime Huntley residents. I have gotten involved with the Sew ‘N Sews, the Strutters tap dancing group, and the Sun City bridge groups. Life here is so good, where I continue to collect recipes from my new friends.
Recently, I returned from Florida and am settling back into Illinois. I see in my yard that I have rhubarb coming up, so I hunted up my favorite rhubarb cake recipe. It came from a fellow cooking enthusiast, Roberta Staab, who lives in Huntley. I have known her for over 50 years. We met as young brides through our husbands, who both worked for Dean Foods. We have swapped many recipes over the years. Her recipes are usually handed down from her mother or friends and can be counted on to be good. Here is the recipe:
RHUBARB CAKE
Mix well in this order:
1-1/2 c. brown sugar
1/2 c. butter
1 egg
1 c. buttermilk or sour milk (Add 1 T. vinegar to 1 c. milk to make the sour milk)
2 c. flour
1/2 t. salt
1 t. baking soda
1-1/2 t. vanilla
1-1/2 c. chopped rhubarb
Pour batter into a greased 9″x13″ pan.
Mix 1/2 c. sugar, 1/2 c chopped nuts, 1/2 T. melted butter, 1 t. cinnamon.
Sprinkle above mixture over cake before baking.
Bake at 350 degrees for 50 minutes.
This cake can be served with whipped cream as a dessert or plain as a coffee cake.
Enjoy!
Carolyn Schachtner
