Rhubarb Bread

Amy Lofgren (Lincoln Friend) 

Combine: 

1 1/2 cups brown sugar 

2/3 cup liquid shortening 

1 egg

1/2 teaspoon salt

1 cup sour milk (regular milk with a little lemon juice) 

1teaspoon soda

1 teaspoon vanilla

1 1/2 cups finely chopped rhubarb

2 1/2 cups flour.
 
Pour into two well greased bread pans. Top with topping.

Topping (crumble together): 

1/2 cup sugar

1 teaspoon cinnamon

1 tablespoon butter 

Bake at 325 degrees for 50 minutes. 

Remove from pans after 5 minutes and cool on wire racks.