This recipe for Rhubarb Bread, by Linda Meyer, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 c. brown sugar 2/3 c. oil 1 egg 2 1/2 c. flour 1 1/2 c. rhubarb 1 c. sour cream 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla 1/2 c. chopped walnuts Topping: 1/2 c. sugar 1 T. melted butter 1/2 tsp. cinnamon
1. Cream sugar, oil and egg. Add rest of ingredients except rhubarb and nuts and mix well.
2. Fold in the rhubarb and nuts. Pour into a greased and floured loaf pan.
3. Mix topping and swirl topping into loaf. Bake at 350 for 45min.
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