"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.