Rhubarb bread
Instructions:
- Bread:
- 1⁄2 cup margarine;
- 3⁄4 cup sugar;
- 2 eggs;
- 1⁄3 cup sour milk;
- 1 teaspoon vanilla;
- 2 cups flour;
- 1 teaspoon baking soda;
- 2 cups Michigan rhubarb, chopped;
- Topping:
- 2 tablespoons margarine;
- 2 tablespoons sugar;
- 2 tablespoons flour;
- 1⁄2 teaspoon cinnamon.
- CHOOSE:
- Firm, crisp stalks, not too big, but not too skinny. WARNING:THE LEAVES OF THE RHUBARB PLANT ARE POISONOUS
- STORE: Rhubarb should be stored in the refrigerator in a plastic bag and used within a week.
- HOW TO USE: Wash well and use in your favorite recipe.
- Mix (cream) the margarine, sugar and eggs together.
- Mix the remaining ingredients into the creamed mixture, adding the rhubarb last.
- Pour into a greased loaf pan.
- Mix the topping ingredients together and spread on the loaf before baking.
- Bake at 350 degrees for one hour.