This recipe for Rhubarb Bread, by Angie Staner, is from The Gadient Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cup brown sugar 2/3 cup salad oil 1 egg 1 cup sour milk or buttermilk 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 2 1/2 cup flour 1 1/2 cup rhubarb 1/4 cup sugar dash of nutmeg dash of cinnamon
Mix brown sugar, salad oil, egg, sour milk, salt, soda, vanilla, flour, and rhubarb in order. Pour into 2 greased loaf pans and sprinkle with the mixture of sugar, nutmeg, and cinnamon. Bake at 325 degrees for 45 minutes.
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