"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Bread Recipe

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

Ellie Ketterhagen
Added: Tuesday, November 27, 2007


1 1/2 c. brown sugar
2/3 c. liquid shortening
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. soda
2 1/2 c. sifted flour
1 tsp. vanilla
1 1/2 c. rhubarb (fresh or frozen), chopped
1/2 c. nuts (optional)

1/2 c. sugar
1 T. margarine, melted
1 tsp. cinnamon

Combine brown sugar & shortening. Stir in egg and sour milk with the vanilla. Add sifted dry ingredients & stir in the rhubarb and nuts. Pour into 2 well-greased floured pans. Sprinkle topping over batter. Bake at 325 for 40 minutes.

Personal Notes:
Personal Notes:
I think all of the Ketterhagen girls learned to bake with this recipe! The paper copy in mom's box was hard to read, it had been spilled on so many times!




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