This evening I attended the MIDSOMMAR CELEBRATION at DALESBURG Lutheran Church in rural Vermillion South Dakota. It was their 153rd annual midsummer celebration. Dalesburg is a place where many Scandinavian immigrants settled; some of my ancestors from Denmark were there for a time.
For this annual event, the Dalesburg community prepares wonderful Scandinavian food, coordinates a great program, raises a Maypole, provides entertainment for the young people and has a variety of vendors. It is a wonderful way to spend a springtime evening. This evening the Dalesburg Cornet Band played their brass instruments and a Scandinavian group played Nordic folk music.
The meal was served prior to the concert. I asked to join five other women at a table. I couldn’t help listening to their conversation that included talk about an upcoming ice-cream social at their church and the recipes they were using for the event. A recipe they all loved was one that Bev Orr said she was preparing.
When I hear about a good recipe, my ears always perk! I asked if I might have that recipe (the one they all loved) for my blog. She agreed; we exchanged phone numbers and by the time I got home, Bev had texted me the recipe. She said it was her mother’s recipe (Jean (Erickson) Nissen).
I am so excited to give this recipe a try.
RHUBARB COFFEE CAKE OR DESSERT
Cream well: 1 ½ c. brown sugar 1 egg ½ c. shortening
Add: 1 c buttermilk or sour milk 1 tsp. soda 1 tsp. vanilla extract 2 c. flour ½ tsp. salt 2 c. or more, cut-up rhubarb
Put in a 9 X 13-inch greased pan.
Sprinkle topping over coffeecake and bake at 350⁰ for 40-45 minutes.
½ c. sugar ½ c. nut meats 1 tsp. cinnamon NOTE: May use apples also