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Rhubarb Bread Recipe

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This recipe for Rhubarb Bread, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bev Hanson
Added: Monday, June 15, 2009


1 1/2 c. brown sugar (or half white)
2/3 c. liquid shortening (or vegetable oil)
1 egg
1 c. sour cream or buttermilk
1 tsp salt
1 tsp soda
2 1/2 c. flour
1 tsp vanilla
1 1/2 - 2 c. diced rhubarb
1/2 c. chopped nuts (optional)
1/2 c. sugar (for topping)
1/2 tsp cinnamon (for topping)
1 Tbsp melted butter (for topping)

Combine sugar and shortening (oil), stir in egg, sour cream (buttermilk) and vanilla. Add dry ingredients. Stir in rhubarb and nuts. Pour into 2 well greased loaf pans or 3 small pans. Sprinkle TOPPING (sugar, cinnamon and melted butter) on top and bake at 325 for about 40 minutes.




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