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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Janet Gordon’s Rhubarb Nut Bread Recipe

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This recipe for Janet Gordon’s Rhubarb Nut Bread is from From Betty's Kitchen, With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 ½ C brown sugar
• 2/3 C salad oil
• 1 egg
• 1 tsp each of baking soda, salt and vanilla
• 1 C sour milk
• 2 ½ C flour
• 1 ½ C diced rhubarb
• ½ C chopped nuts
Directions:
Directions:
Beat together sugar, oil and eggs. Mix soda, vanilla and milk. Add wet ingredients to dry. Add the flour, then the rhubarb and nuts last. Pour into 2 greased loaf pans. Sprinkle the tops with ½ C white sugar and 1 TBSP butter. Bake at 350 for 1 hour.

 

 

 

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