Rhubarb Bread (Delightfully different)
by Ruth Fine Handy '56
from The Fine Farm Cookbook
2¾ cups flour
1½ cups brown sugar
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
1 egg
½ cup sour cream mixed with 1/2 cup milk
½ cup oil
1 teaspoon vanilla
1 cup finely chopped fresh rhubarb (or frozen, thawed and drained)
2 tablespoon flour
Butter or margarine
2 tablespoon sugar mixed with ½ tsp. cinnamon and dash of nutmeg
Grease 2-8 x 4" loaf pans and set aside. In large mixing bowl, stir together flour, brown sugar, baking soda and salt. In a mixing bowl, combine egg, sour cream milk combination, oil and vanilla. Stir into dry ingredients and mix well. Toss rhubarb with 2 tablespoons flour, mixed with 1/2 tsp. cinnamon, and fold into batter. Pour into prepared pans. Dot each loaf with 2 to 3 teaspoons butter or margarine and sprinkle with sugar and spice mixture. Bake at 350° for about 55 minutes or until tests done. Cool 10 minutes on racks before turning out to complete cooling.
2¾ cups flour
1½ cups brown sugar
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
1 egg
½ cup sour cream mixed with 1/2 cup milk
½ cup oil
1 teaspoon vanilla
1 cup finely chopped fresh rhubarb (or frozen, thawed and drained)
2 tablespoon flour
Butter or margarine
2 tablespoon sugar mixed with ½ tsp. cinnamon and dash of nutmeg
Grease 2-8 x 4" loaf pans and set aside. In large mixing bowl, stir together flour, brown sugar, baking soda and salt. In a mixing bowl, combine egg, sour cream milk combination, oil and vanilla. Stir into dry ingredients and mix well. Toss rhubarb with 2 tablespoons flour, mixed with 1/2 tsp. cinnamon, and fold into batter. Pour into prepared pans. Dot each loaf with 2 to 3 teaspoons butter or margarine and sprinkle with sugar and spice mixture. Bake at 350° for about 55 minutes or until tests done. Cool 10 minutes on racks before turning out to complete cooling.
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