Rhubarb Bread

• 2 1/2 c. sifted all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 c. + 3 Tbsp. butter or oleo
• 1 1/2 c. light brown sugar, packed
• 1 egg
• 1 tsp. lemon or vanilla extract
• 1 c. sour milk or buttermilk
• 1 1/2 c. finely chopped fresh rhubarb
• 1/2 c. finely chopped nuts
• 1 Tbsp. melted butter
• 1/2 c. sugar

1. Resift flour with baking soda and salt.
2. Cream the butter until soft.
3. Gradually add sugar and beat until light and fluffy. Add egg and beat well.
4. Mix flavoring with sour milk.
5. Stir dry ingredients alternately with sour milk into creamed mixture, beginning and ending with dry ingredients and mixing until smooth after each addition.
6. Stir in rhubarb and nuts.
7. Pour batter into two well-greased 9 x 5 x 3-inch loaf pans.
8. Combine 1 tablespoon melted butter and 1/2 cup sugar.
9. Sprinkle on top.
10. Bake at 350u0b0 for 60 to 65 minutes.

flour, baking soda, salt, light brown sugar, egg, lemon, sour milk, fresh rhubarb, nuts, butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=610615 (may not work)