Post by cuteascountry_Shortcake on Jun 10, 2005 21:53:54 GMT -6
From The National Grange Bicenntennial Year Cookbook. Rhubarb bread, donated by Marie Presler in Wheat Ridge, Colorado.
This recipe makes enough for two loaf pans, if you only want to make one, cut in half.
Rhubarb Bread 1- 1/2 c. (firmly packed) brown sugar 2/3 c melted butter 1 egg 1 c. sour milk or buttermilk 1 tsp vanilla 1 tsp soda 2-1/2 c. flour 1-1/2 cup diced rhubarb 1/2 c chopped nuts 1/2 c. sugar 1/2 tsp. cinnamon
Combine brown sugar and 2/3 cups butter. Stir in egg, sour milk, and vanilla; mix well. Sift soda and flour together; stir into butter mixture. Stir in rhubarb and nuts. Pour into 2 well-greased loaf pans. Combine remaining ingredients with 1 Tablespoon melted butter; sprinkle over top. Bake in 325-degree F oven for about 40 minutes or until done. Do not overbake. Let stand for 2 or 3 minutes. Remove from pan, cool on rack. Enjoy.
Submitted by Tyler in Vegas Printed in Nancy's Kitchen Newsletter 6/10/05
I enjoy searching the internet to find untold treasures to share with others.