"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Bread: 1 1/2 C Brown Sugar 2/3 C Salad Oil 1 Egg 1 C Buttermilk 1 tsp Vanilla 2 1/2 C Flour 1 tsp Baking Soda 1 1/2 C diced Rhubarb 1/2 C Nuts, optional
Topping: 1/2 C Sugar 1/2 tsp Cinnamon 1 T Butter
Mix the brown sugar and oil together. Add the egg, milk and vanilla. Add the flour and soda. Add the rhubarb and nuts. Pour into 2 greased loaf pans. Combine the topping ingredients and sprinkle over the batter. Bake at 325º for 60 minutes.
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