RHUBARB BREAD
 
Ingredients
  • 1-1/2 c. brown sugar
  • ⅔ c. oil
  • 1 egg, slightly beaten
  • 1 c. sour milk or buttermilk
  • 1 tsp. salt
  • 1 tsp. soda
  • 1 tsp. vanilla
  • 2-1/4 c. flour
  • 1-1/2 c. rhubarb, finely chopped
  • ½ c. nuts, chopped
TOPPING:
  • ½ tsp. cinnamon
  • ½ c. sugar
  • 1 Tbsp. melted butter
Instructions
  1. Cream brown sugar, oil, and egg. Sift dry ingredients together. Add alternately to the brown sugar mixture with milk, beginning and ending with flour. Fold in rhubarb and nuts. Pour into two well-greased 9x5 inch loaf pans spreading batter well into corners.
  2. In small bowl, mix topping with fork. Sprinkle with spoon on both loaves, evenly. Bake at 325 degrees for 50-60 minutes or until toothpick comes clean. Remove from pans and cool.
Notes
Judy Hawkinson Stromberg
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/rhubarb-bread/