"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
This recipe for Rhubarb Bread, by Carol & Dave Kowalke, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C brown sugar 1/2 C white sugar 2/3 C oil 1 C buttermilk or sour milk 1 tsp salt 1 tsp soda 1 tsp vanilla 2 1/2 C Flour 2 or 1 1/2 C Diced Rhubarb
Mix in order listed - sugar, oil, milk, salt, soda, vanilla, flour. Add rhubarb last and stir in well. Put in two bread pans. TOPPING: 1/2 C sugar 1 T butter Mix until crumbly and put on top of batter. Bake at 325 for 40 minutes or until done.
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