RHUBARB BREAD (Helen Garvock)

1 1/2 c. dark brown sugar, packed
1 c. sour milk (just add 1 t. vinegar to regular milk and let it sit a couple minutes and it will curdle)
1 t. salt
1 t. vanilla
1 egg
2/3 c. oil
1 t. baking soda
2 1/2 c. all purpose flour
1 1/2 c. chopped rhubarb
1/2 c. chopped nuts
Mix all ingredients, except rhubarb and nuts, in the order given just til combined (don't over mix). Fold in rhubarb and nuts. Pour into 2 greased and floured (4 1/2x 8 1/2 inch) loaf pans. Bake 325° for 1 hour or til tests done with toothpick inserted in center. Cool in pan, on a rack, for 10 minutes. Run knife around the edge of the cake and invert out onto rack to cool completely. Wrap in plastic then in foil to store in refrigerator.

June, 2001, Menu Minder