Rhubarb Bread
The Junior League of Sioux City, Iowa
The Midwestern Junior League Cookbook
1 egg, beaten
1-1/2 cups brown sugar
1/2 cup oil
1 cup sour milk
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup nuts
1-1/2 cups diced rhubarb
Mix egg and brown sugar. Stir in oil, milk, and vanilla. Gradually stir in dry ingredients and mix well. Fold in nuts and rhubarb.
Empty into oiled loaf pans and bake for 40 minutes at 350°.
Yield: 2 Loaves
Notes:
From what I’ve found salad oil is what we’d call vegetable oil today
Made sour milk by pouring 1 tablespoon of lemon juice (or use vinegar) into a 1 cup, filling it the rest of the way with milk, and letting it sit 5 minutes
Went with chopped walnuts as that’s what I had on hand
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