RHUBARB BREAD
1 1/2 c. brown sugar
2/3 c. Wesson oil
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. rhubarb (diced fine)
1/2 c. nutmeats (optional)
TOPPING:
1/2 c. sugar
1 tbsp. butter
Mix brown sugar and oil, add egg and beat well. Dissolve soda in sour
milk. Sift together flour and salt. Add alternately with sour milk. Stir in
remaining ingredients. Pour into two greased bread pans. Mix topping and
sprinkle over batter. Bake at 325 degrees for about 1 hour and 10 minutes.
To sour milk: Put scant 1/4 cup of vinegar or lemon juice into cup and
fill to one cup with milk.
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