"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
This recipe for Rhubarb Bread, by Kathy Miller, is from The McCormick Family Cookbook,
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 vegetable oil 1 egg 1 C sour milk 1 tsp baking soda 2 1/2 C flour 1 tsp salt 1 1/2 C finely diced rhubarb 1 t vanilla 1/2 - 1 C nutmeats Topping: 1/2 C sugar 1 tbsp butter
Mix brown sugar and oil. Blend in egg. Mix sour milk and baking soda and add alternately to egg mixture with flour and salt. Stir in rhubarb, vanilla and nuts. Put in 2 greased loaf pans. Sprinkle to with topping mixture. Bake 325º for 70 min.
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