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Orange Rhubarb Loaf

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Rating: 3   Reviews: 1 See Reviews
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  Makes 1 loaf
1/3 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup orange juice
1 cup chopped fresh or frozen rhubarb
1/2 cup slivered almonds
2 teaspoons grated orange peel
Preheat oven to 350 degrees F.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in the rhubarb, almonds and orange peel until just combined. Transfer to a greased 9 by 5 by 3-inch loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Recipe reprinted by permission of Bonshaw Breezes Bed and Breakfast. All rights reserved.
Date Added: 01/01/2008
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Rating: 3
by: Carol, MN Reviewed: 06/07/2013
Orange Rhubarb Loaf
Good, NOT great!
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