"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 Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Sunday, September 6, 2009


1 1/2 c. brown sugar
2/3 c. corn oil
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. finely-diced rhubarb
1/2 c. chopped nuts
1/2 c. sugar
1/2 tsp. cinnamon
1 tbsp. melted butter

Combine brown sugar and oil. Stir in egg and sour milk. Sift dry ingredients together; add to egg mixture. Stir in rhubarb and nuts. Pour into well oiled loaf pans; cover with combined topping ingredients. Bake for 40 minutes at 325. Do not over bake. Remove from pans after two or three minutes.




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