Rhubarb Bread

2 ¾ cups flour
1 teaspoon soda
1 egg
½ cup oil
1 cup chopped rhubarb
1 ½ cup brown sugar
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons flour
Oleo and sugar

Grease four 6 x 3 x 2-inch loaf pans or two 8 x 4 x 2-inch pans; set aside. In a bowl, stir together 2 ¾ cups flour, brown sugar, soda, and salt. In mixing bowl, combine egg, buttermilk, oil and vanilla. Stir into dry ingredients and mix well. Toss rhubarb with 2 tablespoons flour and fold rhubarb into batter. Pour into pans and dot each with 3 teaspoons oleo and sprinkle with 3 tablespoons sugar. Bake at 350° till a toothpick comes out clean. Bake small pans for 45 minutes and large pans for 55 minutes. Cool in pan for 10 minutes. Remove to rack and cool.

Virginia Neumann

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.