"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Nut Bread Recipe

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

Contributor:  
Contributor:  
Betty Baker
Added: Sunday, September 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. brown sugar
2/3 c. corn oil
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. finely-diced rhubarb
1/2 c. chopped nuts
Topping:
1/2 c. sugar
1/2 tsp. cinnamon
1 tbsp. melted butter

Directions:
Directions:
Combine brown sugar and oil. Stir in egg and sour milk. Sift dry ingredients together; add to egg mixture. Stir in rhubarb and nuts. Pour into well oiled loaf pans; cover with combined topping ingredients. Bake for 40 minutes at 325. Do not over bake. Remove from pans after two or three minutes.

 

 

 

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