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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhubarb Bread Recipe

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This recipe for Rhubarb Bread is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. brown sugar
2/3 c. liquid shortening
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. soda
2 1/2 c. sifted flour
1 tsp. vanilla
1 1/2 c. rhubarb (fresh or frozen), chopped
1/2 c. nuts (optional)

Topping:
1/2 c. sugar
1 T. margarine, melted
1 tsp. cinnamon
Directions:
Directions:
Combine brown sugar & shortening. Stir in egg and sour milk with the vanilla. Add sifted dry ingredients & stir in the rhubarb and nuts. Pour into 2 well-greased floured pans. Sprinkle topping over batter. Bake at 325º for 40 minutes.
Personal Notes:
Personal Notes:
I think all of the Ketterhagen girls learned to bake with this recipe! The paper copy in mom's box was hard to read, it had been spilled on so many times!

 

 

 

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