Food
RHUBARB BREAD
By Yankee Magazine|Sep 30 2007|
Yield
2 loaves
Ingredients
1 1/2 c, brown sugar
2/3 c. liquid shortening
1 egg
1c sour milk (add 1 tbsp vinegar or lemon juice
1 tsp salt
1 tsp soda
1 tsp vanilla
2 1/2 c flour
1 1/2 c. diced rhubarb
1/2 c chopped nuts
Instructions
Stir ingredients together in order given. Pour into 2 well greased & floured pans filling 2/3 full. Strew topping evenly over top of each. Bake at 350 degrees for 50 minutes. Freezes well.
Topping — i/2 c sugar mixed with 1 tbsp melted butter.
