Let’s Cook! – March 27, 2025
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LINDA HOSKINS
This week I have a couple recipes that come from “95 years young” Barb Kahl of Greensfield, Illinois. The first recipe is one I look forward to trying as soon as the spring rhubarb comes in. I love rhubarb and am always looking for different ways to try it.
RHUBARB BREAD
(Submitted by Barb Kahl)
■ 2 cups diced rhubarb
■ 1 1/2 cups packed brown sugar
■ 2/3 cup corn oil
■ 1 cup buttermilk
■ 1 egg, beaten
■ 1 tsp salt
■ 1 tsp baking soda
■ 1 tsp vanilla
■ 2 1/2 cup bread flour
Preheat the oven to 350 degrees. Beat together the oil, sugar, egg and vanilla. Add the rhubarb. Sift together the flour, salt and baking soda. Add to rhubarb mixture. Add buttermilk and stir well.
Pour into a greased and floured loaf pan. Bake for 30 minutes, if using small pans, longer if larger pans.
A couple notes about the above recipe: if you do not have buttermilk, you can make your own. For 1 cup of buttermilk, combine 1 cup of milk (whole or low-fat) with 1 Tbsp lemon juice or white vinegar. Stir, and let sit for 5 to 10 minutes. Also, the above recipe calls for bread flour, which differs from all purpose flour. Both contain protein, but the higher the protein, the stronger the flour. Strong flour is best for bread because it has better gluten development and a higher rise, which is great for breads but not absolutely necessary. If you do not have bread flour on hand, go ahead and use all purpose flour.
This next recipe also comes from Barb, who says she got the recipe from her mother, Edna Robinson.
CORN CAKES
(Submitted by Barb Kahl)
■ 1 1/2 cups cornmeal (I like white cornmeal)
■ 1/2 cup flour (use bread flour)
■ 3/4 tsp salt
■ 3 Tbsp corn oil
■ 1 egg
■ 1 tsp baking powder
■ milk as needed
Mix cornmeal, flour, salt, oil, egg and baking powder. Add enough milk to make a thin batter. Cook like pancakes, in hot oil until golden brown on both sides. If the first “cakes” fall apart when cooking, add a little more flour to the remaining batter.
Barb says these “corn cakes are very good with ham and beans. The cakes may be reheated for later use”. I bet these would be good with chili too!
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thnaks, and Happy Cooking!
