Rhubarb Bread
1 1/2 cups brown sugar (packed)
1 egg
1 teaspoon salt
2/3 cup shortening or margarine
1 cup buttermilk*
1 teaspoon baking soda
1 teaspoon vanilla flavoring
2 1/2 cups plus 2 tablespoons flour
1 1/2 cups diced rhubarb
1/2 cup chopped nuts, if desired
Mix ingredients in order given, mixing well after each addition.
Pour into 3 small loaf pans which have been greased and bottoms lined with waxed paper. (Two regular loaf pans can be used, but the smaller ones cut cleaner pieces.)
Spinkle a mixture of cinnamon and sugar over the batter before baking and press it in with a spoon. Bake at 350° for about 40 minutes. Test for doneness - stick should come out moist, but not gloppy.)
Freezes well.
* If buttermilk isn't available, add 2 teaspoons of vinegar to 1 cup of milk. Let sit for a few minutes to allow milk to curdle a bit.
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