For the rhubarb and raspberry jam, place all
Combine first five items in a bowl and set aside.
Put bread cubes in a bowl.
Melt butter and pour over bread.
Add vanilla and toss.
In 1 1/2-quart dish, make alternate layers of rhubarb and bread cubes, ending with buttered bread cubes.
Cook in microwave, covered, about 12 minutes or until rhubarb is cooked.
Serve warm or chilled with Cool Whip.
Cream together first four ingredients.
Add sifted dry ingredients and vanilla.
Add rhubarb and nuts.
Pour into 2 loaf pans or 1 loaf cake pan.
Top with sugar and butter.
Bake at 325\u00b0 for 40 minutes.
Do not overbake.
Very moist bread.
Freezes well.
ntil combined. Fold in the rhubarb. (If you like, you can
ombined.
Gently stir in rhubarb.
In a small bowl
ntil moistened. Gently stir in rhubarb. (Batter will be thick.).
Cream oil, sugar and eggs well.
Add the soda to the sour milk, stirring to dissolve.
Add to creamed mixture.
Pre-sift flour and salt.
Add to creamed mixture; blend well.
Add vanilla, rhubarb and nuts.
Pour into 2 greased bread pans.
Mix white sugar and margarine and sprinkle over top.
Bake at 350\u00b0 for 1 hour.
Mix brown sugar, oil, eggs, milk and vanilla.
Sift together flour, salt and soda.
Add to the first ingredients.
Add rhubarb and nuts.
Mix well.
Pour into 3 well-greased bread pans.
Mix together 1 cup sugar and 2 tablespoons butter and sprinkle over loaves and bake at 350\u00b0 for 1 1/4 hours.
Sprinkle 1-1/2 c. sugar over chopped rhubarb and let stand for 30 minutes.
Sift together the flour, 1 c. sugar, salt, baking powder and cinnamon.
Stir in the milk, eggs, and oil.
Fold in the rhubarb and the nuts.
Pour into a greased 9 x 5 inch loaf pan and bake at 375\u00b0 for 1 hour.
Stir ingredients together in the order as listed above.
Pour batter into 2 well-greased and floured bread pans.
Bake at 325\u00b0 for 40 to 50 minutes.
Combine brown sugar, shortening and egg.
In another bowl, combine milk with vanilla.
Add milk mixture and sugar mixture alternately to flour, beating well after each addition.
Fold in rhubarb and nuts.
Turn batter into 2 greased and floured loaf pans.
Sprinkle with sugar combined with melted butter.
Bake at 325\u00b0 to 350\u00b0 for 45 minutes or until done.
In large bowl, combine flour, sugar, baking powder, soda and salt.
In medium bowl beat together melted margarine, Ricotta, milk, eggs and extract.
Add Ricotta mixture to dry ingredients; stir just until blended.
Fold in rhubarb and nuts.
Scoop batter into greased and floured 9 x 5 loaf pan.
Bake at 350\u00b0 about 50 minutes.
Cool in pan on wire rack 10 minutes.
Remove from pan and cool completely.
Sprinkle with confectioners sugar.
Store in an air tight container.
Beat eggs until light and fluffy; add sugar, oil, vanilla, rhubarb and nuts.
Sift together dry ingredients and mix with creamed mixture.
Bake in two loaf pans for 50 minutes at 350\u00b0. Chill 10 minutes and remove from pan.
Heat oven to 325F, lightly butter and flour two 8\"x4\"x3\" loaf pans Combine the brown sugar, veggie oil and the egg.
combine the buttermilk (sour milk), baking soda, salt& vanilla.
Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
Turn batter into the two loaf pans.
Sprinkle with the melted butter and sugar.
Bake for 45 minutes or until done.
Turn out on a wire rack to cool.
Cut orange rind very fine.
Cover with water.
Cook until tender; drain.
Add 3 tablespoons water and 1 cup sugar.
Boil until thick; set aside.
Combine buttermilk with remaining 1 cup sugar.
Beat in eggs.
Sift flour with salt and baking powder. Stir into egg mixture.
Stir in rhubarb and orange rind.
Pour into two greased 9 x 5-inch loaf pans.
Bake in 350\u00b0 oven for 45 minutes.
Beat together brown sugar, oil and eggs.
Mix together soda, vanilla and sour milk.
Add to first mixture.
Add flour, mixing well, then add rhubarb and finally nuts.
Pour batter into 2 greased and floured 8-inch loaf pans.
Sprinkle top with mixture of 1 tablespoon butter and 1/2 cup sugar.
Bake 1 hour at 325\u00b0.
Beat together brown sugar, oil and egg.
Mix baking soda, salt, vanilla and sour milk.
Add to first mixture.
Add flour, rhubarb and nuts.
Mix all ingredients together.
Pour into greased bread pan. Bake at 325\u00b0 for 40 minutes.
Makes 1 loaf.
Stir together flour, sugar, baking powder, salt, cinnamon and orange rind.
Stir in rhubarb and nuts.
Combine milk, eggs and melted butter.
Make a well in center of dry ingredients and pour in milk mixture.
Mix gently, only until dry ingredients are moistened.
Pour into greased 9 x 5-inch loaf pan.
Bake in preheated 350\u00b0 oven 55 to 60 minutes.
Mix ingredients in order given.
Grease 2 bread pans and sprinkle a topping of 1/2 cup sugar and 1 tablespoon butter, mixed, over the dough in the pans.
Bake at 325\u00b0 for 40 minutes. Do not overbake.