Rhubarb Bread -- Quad-Cities Online Recipe Book
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Rhubarb Bread

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Ingredients

1-1/2 cups firmly packed brown sugar
3/4 cup sour milk (add 1 tablespoon vinegar to fresh milk)
2/3 cup oil
1 egg, beaten
3 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1-1/2 cups chopped fresh rhubarb
1/2 cup chopped nuts
TOPPING:
1/3 cup sugar
1 tablespoon margarine

Instructions

Heat oven to 325 degrees. Grease (not oil) bottom only of two 8x4-inch loaf pans. In a large bowl, combine brown sugar, sour milk, oil and egg; blend until smooth. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients except topping; mix well. Pour batter in prepared pans. In small bowl, combine margarine and sugar, rubbing mixture together with hands or pastry blender. Sprinkle over batter. Bake at 325 degrees for 50 to 60 minutes or until tooth pick inserted comes out clean. Cool 10 minutes; remove from pans. Cool, covered, on wire racks. Makes two loaves.

Alta Reminger
Moline



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