"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Nut Bread Recipe

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

Helen Friedrick
Added: Wednesday, October 24, 2007


1 egg, well beaten
1 1/2 cups light brown sugar
2/3 cup salad oil
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup milk, sour
2 cups rhubarb, small pieces
1/2 cup chopped nuts
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 tablespoons butter

1. Preheat oven to 325 degrees. Grease 9x5" bread pan.

2. Beat together egg, brown sugar, oil and vanilla. Sift together flour, baking soda, salt and cinnamon. Stir into egg mixture until just moist. Stir in milk. Add rhubarb and nuts. Pour into prepared pan.

3. Make topping. Melt butter in small sauce pan. Add 1/2 cup sugar and 1 tsp cinnamon. Sprinkle over bread.

4. Bake for 1 hour and 25 minutes.




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