-Source: BREAD1.ZIP
1 1/2 c Diced rhubarb stalks
1 c Sugar
3/4 c Butter
1 c Brown sugar
4 -eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 c Milk
1 ts Vinegar
1 ts Vanilla extract
1 c Chopped nuts
Sprinkle the sugar over the rhubarb; set aside. Cream the butter
with the brown sugar and beat in the eggs until mixture is light and
fluffy. Mix the flour with the baking soda and baking powder; set
aside. Add vinegar to milk and let stand for 10 minutes; set aside.
Add flour and milk, alternately, to the egg mixture. Stir in vanilla,
nuts and rhubarb. Pour into two greased 9 x 5 x 3″ loaf pans. Bake @
325 degrees for 45 to 60 minutes. Turn out on a rack to cool.
Yields
1 Servings