Rhubarb Bread

Ingredients:

1-1/2 cups brown sugar

2/3 cup oil

1 slightly beaten egg(s)

1 cup sour milk

1 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

2 1/2 cups flour

1-1/2 cups cut rhubarb

1/2 c. chopped walnuts

1/2 c. sugar

1/2 tsp. cinnamon

1 Tbsp. butter

Directions:

Make topping first by mixing � cup sugar, cinnamon and butter with a fork. Set aside. In another bowl, cream brown sugar, oil and egg. Sift dry ingredients together. Add alternately with milk, beginning and ending with flour. Fold in rhubarb and nuts. Pour into two well-greased 9 x 5 loaf pans. Sprinkle topping on loaves. Bake for 40 minutes at 325 degrees until toothpick in center comes out clean. Cool; cut each loaf into 10 slices. Note: Sour milk can be made by adding 1 tablespoon vinegar to 1 cup of milk. Stir and let sit for 5 minutes until the milk starts to thicken or curdle.

Yield: 20 slices
Serving Size: One-half slice is a grain serving for a 3 - 5 year old.
Credit: Nancy H, Shakopee