“It’s like the map of my life has been erased.”
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This has been a hard week. The tragic death of George Floyd has been compounded by the tragic destruction of communities… communities where I regularly visit. Even our neighborhood grocery store miles from the epicenter has boarded up all windows and has reduced hours.
A member of our church who lives in one of the hardest hit neighborhoods described it like this… “Damaged or burned down sites of my daily life: Post office, police precinct, Target store, five of my favorite restaurants, all the grocery stores except one in my neighborhood, three coffee shops I’ve used, feminist independent bookstore, liquor store, public library, my second-home church, my ATM bank, all the car repair shops for five miles, all the pharmacies in the neighborhood, all the gas stations for about six miles around, the neighborhood’s historic Latino radio station, three social service agencies’ facilities that are connected to churches in the community. It’s like the map of my life has been erased.”
RECIPE OF THE WEEK
Comfort food was calling to me in this difficult week. I have been waiting to make this rhubarb cake from AllRecipes since April and I finally went to our son’s place to pick some rhubarb this week! When I got there our daughter-in-law had already picked some for me… thanks, Laura! The cake was moist and flavorful, just the feel-good recipe needed right now.
OMA’S RHUBARB CAKE
- 1 1/4 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
- 1 cup sugar
- 1/4 cup butter, softened
- 1/4 cup all-purpose flour
- ground cinnamon, for dusting
Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 baking dish, or spray with cooking spray.
In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the beaten eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evening.
In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake, then dust lightly with cinnamon.
Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
