"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Bread Recipe

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This recipe for Rhubarb Bread, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Mahaffey
Added: Saturday, February 2, 2008


1 1/2 cups brown sugar
2/3 cup salad oil
1 egg
1 cup sour milk
1 tsp each soda, salt, vanilla
2 1/2 cups flour
1 1/2 cup diced fresh rhubarb
1/2 cup chopped nuts

1/2 cup sugar
1 tbsp butter

Mix together and pour into 2 greased loaf pans and sprinkle with topping mixture. Bake 325 about 60 mins. Don't overbake.




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