Rhubarb Bread

This Rhubarb Bread recipe came from a Norwegian cookbook my mom passed along to me.  Glad she did!   I modified the amount of rhubarb from the original and it was a big hit.  I like that it makes 2 loaves--one to eat right away and one to put in the freezer.  I don't have a picture right now because it didn't last long enough.

Rhubarb Bread

1 1/2 c. brown sugar, packed
2/3 c. oil
1 egg
1 c. sour milk
1 t. salt
1 t. baking soda
1 t. vanilla
2 1/2 c. flour
3 c. diced rhubarb
1/2 c. sugar
1 T. butter

Mix the brown sugar, oil, egg, milk, salt, baking soda, vanilla, and flour.   Add rhubarb.  Pour equally into 2 greased and floured bread pans.

Cream together the sugar and butter and sprinkle over the prepared loaves.

Bake at 350 degrees for 40 minutes.

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Comments:
c = cup
t = teaspoon
T = tablespoon
If you don't have sour milk, never fear.  Just subtract 1 T. from the amount of milk and add 1 T. vinegar in its place.  Let it sit 5 minutes before adding to the mix.