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Grandma Troth's Rhubarb Bread Recipe

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This recipe for Grandma Troth's Rhubarb Bread is from The Schulte/Stovie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups brown sugar
2/3 cup oil
1 egg
1 cup sour milk
1 tsp salt
1 tsp soda
1 tsp vanilla
2 ½ cups flour
1 ½ cups finely diced rhubarb
½ cup chopped nuts
TOPPING:
½ cup sugar
½ tsp cinnamon
1 Tbls melted butter
½ cup chopped nuts (optional)
Directions:
Directions:
Mix as for cake (brown sugar & oil, then add egg and sour milk*, then add sifted dry ingredients)
Add rhubarb and nuts. Pour batter into well greased pans. Put topping on top of batter. Bake at 325 degrees for 40-50 min. Do not over bake! Cool 3 minutes, remove from pans and wrap in foil to keep moist.
*To make sour milk add 1 tbsp. white vinegar to 1 cup of 2% or whole milk and let it stand for about 15 minutes until it starts to curdle.
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Buttermilk works as a substitute for making your own sour milk. My dad LOVED buttermilk, so that's what mom usually used for this recipe.

 

 

 

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