"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rhubarb Bread Recipe

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

Miriam VanVolkinburg - Daughter of Bert and Rennie Tuinstra
Added: Friday, July 13, 2007


1 1/2 c brown sugar
2/3 c liquid shortening
1 egg
1 c sour milk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 c flour
1 1/2 c diced rhubarb
1 c chopped nutmeats

Topping (optional)
1/4 c sugar
1 tbsp butter

Stir together in order given, except for topping. Pour into 2 well greased bread tins. Line sides and bottom with waxed paper. If desired, sprinkle on topping. Bake at 350 for 60 minutes. Test with toothpick. Should come out clean.




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