The Junior League of Bangor, Maine

The Eastern Junior League Cookbook

3/4 cup dark brown sugar

1/3 cup salad oil

1 egg

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup sour milk

1-1/4 cups flour

1 cup fresh or frozen rhubarb

1/4 cup granulated sugar

3/4 tablespoon butter

Beat together brown sugar, oil, and egg. Mix soda, salt, vanilla, and sour milk; add to first mixture. Stir in flour and rhubarb.

Pour batter into greased and floured loaf pan. Sprinkle top with mixture of sugar and butter. Bake in 350° oven for 1 hour. Let stand about 10 minutes before removing from pan.

Yield: 1 Loaf

Notes:

  1. From what I’ve found salad oil is what we’d call vegetable oil today

  2. Made sour milk by pouring 1/2 tablespoon of lemon juice (or use vinegar) into a 1/2 cup, filling it the rest of the way with milk, and letting it sit 5 minutes

  3. I used fresh rhubarb that I chopped finely and then pulsed in the food processor till shredded

  4. Tented with tin foil for the last ~20 minutes & removed when it no longer jiggled

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