Rhubarb Bread
 
 

1 1/2 C. brown sugar
2/3 C. liquid shortening
1 egg
1 C. buttermilk
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 C diced rhubarb
1/2 C. chopped nuts, optional

Combine brown sugar, shortening, egg, buttermilk and vanilla.

Sift flour, soda and salt.  Add to creamed mixture.  Stir in rhubarb and nuts.

Pour into 2 well-greased and floured loaf pans. 

Sprinkle with topping made of 1 T. melted butter, 1/2 C. sugar and 3/4 tsp. cinnamon.

Bake at 325 for 50 minutes or until done.

This is very good bread.  Make a double batch and freeze some.
 
 

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