More than thirty years ago we lived in a very small community, maybe 1500 people.  One house over from us was the home of our minister and his family.  We had a great friendship with them often sharing meals and evenings together.   Although they were somewhat older than us we enjoyed each others company immensely.  As time and fate would have it they have retired to the city where I now live.

My daughter and I find it amusing that in a city of this size we keep running into them in the most unexpected places.  Now in their eighties they are both still active.  I've encountered them many times in summer months when they were walking in one or another of our cities lovely parks.   Near my daughters' home is a Chinese buffet that we often go to for Sunday noon.  Since E & T live in the neighborhood they are frequently there at the same time.

Last week my daughter was at Heritage Park, a reconstructed turn of the century community with many historical buildings from the area.  Sure enough E & T were there enjoying the walk and having tea.  They all chatted and T mentioned that she had just made a cake that is a favorite with her family.  She thinks of us when she makes it because my former wife gave her the recipe thirty some years ago.

My daughter couldnt remember a rhubarb cake that her mother made so she phoned her mom to tell her about running into E & T and to tell her about T still using the recipe.  Her mom didnt even remember having a recipe for that cake so she said T must be remembering badly and likely got the recipe from another neighbor.

About an hour later my ex called our daughter back.  She had rummaged through her recipes and discovered she actually did have one for rhubarb cake.  She gave daughter the recipe.  Daughter tried it out and was delighted so she passed the recipe on to me.  Since I've got a healthy batch of rhubarb growing I hacked off a few stems and gave the cake a whirl.  It's not bad.  So here it is for your enjoyment.

RHUBARB CAKE

1/2 Cup softened butter

1 1/2 Cups sugar

1 egg

1 teaspoon vanill

2 Cups flour

1 Cup sour cream

2 cups finely chopped rhubarb.

Beat the butter, sugar and egg.  Add the remaining ingredients and spoon into a lightly greased 9 x 13 pan.

TOP WITH

1/2 Cup brown sugar and 1 teaspoon cinnamon.

Bake at 350 for 45  minutes.

It's great served warm with a bit of cream or ice cream.