Rhubarb Bread
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:
From what I’ve found salad oil is what we’d call vegetable oil today
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
I used fresh rhubarb that I chopped finely and then pulsed in the food processor till shredded
Tented with tin foil for the last ~20 minutes & removed when it no longer jiggled