Country Cooking – April 27


Rhubarb Nut Bread

Combine in order given:

1-1/2 cups brown sugar l teaspoon baking soda

2/3 cup salad oill teaspoon vanilla

l egg 2 1/2 cups flour l cup buttermilk 1-1/2 cups diced fresh l teaspoon salt rhubarb

1/2 cup walnuts, chopped

  Put batter in two greased 9×5 inch loaf pans.
Blend 1/2 cup sugar, 1/2 teaspoon cinnamon and l tablespoon butter. Sprinkle over batter. Bake at 325º about 60 minutes. Watch carefully to prevent overbaking. Best served the next day after baking.

Rhubarb Swirl Pie

l baked pie shell

3 cups diced rhubarb

3/4 cup sugar

Mix rhubarb and sugar and let stand l hour. Cook in heavy saucepan until tender and thick. Remove from heat and add one 3-oz. package of strawberry jello. Cool until syrupy.

Combine l package instant vanilla pudding with 1 1/2 cups milk. Let thicken and add one (1)  8-oz. carton whipped topping. Fold in rhubarb and mound in baked pie shell.

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