"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Bread Recipe

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This recipe for Rhubarb Bread, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. brown sugar
2/3 c. salad oil
1 egg, beaten
1 c. sour milk (add 2 t. of vinegar to regular milk)
1 t. each salt, soda and vanilla
2 1/2 c. flour
1 1/2 c. fresh rhubarb, diced
1/2 c. nuts

Topping:
1/2 c. sugar
1 t. butter

Directions:
Directions:
Cream the brown sugar and salad oil together, add the egg and beat again. Stir in the remainder ingredients until blended. Pour into 2 greased bread pans. Combine sugar and butter for the topping and sprinkle over the batter. Bake at 325 degrees 55-60 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
This is an excellent rhubarb bread. You can add 1/2 teaspoon of cinnamon too if you like.

 

 

 

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