Rhubarb Cake

Cream together:
1 ½ Cups brown sugar
½ Cup butter
1 egg

Add:
1 Cup buttermilk
1 tsp. baking soda
2 Cups sifted flour
2 Cups rhubarb, diced small

Pour into a 9 x 13" cake pan that has been sprayed with Pam.  For topping, combine:
¾ Cup sugar
1 ½ tsp. cinnamon
Sprinkle evenly over the top of the batter.  Bake at 350º F. for 30 - 35 minutes.  Check with toothpick to see if done.

Green Bean Soup

5 lbs. fresh (or frozen) green beans, snapped
5 medium onions, chopped

5 medium potatoes, cubed

3 cans whole kernel corn, liquid reserved

1 can creamed corn

3 lbs. bacon, cut in pieces

5 t. salt

1 ¾ t. pepper

Fry bacon in large soup pot; remove when cooked and drain fat. Add liquid from corn and the snapped beans to pot along with enough water to cover. Simmer until beans are cooked but crisp. Add onions and simmer 15 to 20 minutes, then add potatoes. When potatoes are almost tender, add bacon and corn. Complete cooking and let rest for an hour or two (preferably overnight) to mingle flavors.