Is your rhubarb producing like never before, and the rain just keeps coming? On Saturday, Sarah Kimber brought this decadent bread treat to nourish our Wildflower Sanctuary "weeders and picker-uppers". It is a sweet quick bread with yummy topping that we voted "share-worthy".
Here is the recipe for Rhubarb bread, compliments of Sarah's friend, Dee Frieders:
1 and 1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup sour milk
pinch of salt
1 teaspoon vanilla
2 and1/2 cups flour
1 teaspoon baking soda
1 and 1/2 cups rhubarb, finely chopped
1/2 c sugar
1 Tablespoons margarine or butter
Bread: Cream together brown sugar, oil, egg and vanilla.
Then alternate mixing in sour milk with the flour, salt, baking soda.
Add rhubarb.
Fill two greased loaf pans.
Topping: Cream together 1/2 c sugar with 1 T margarine or butter for topping. Sprinkle on top of bread dough.
Bake at 350 for 45 min.
Enjoy!
