- 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 frounceen rhubarb
- 1/2 cup slivered almonds
- 2 teaspoons grated orange peel
Preheat the oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to the creamed mixture, alternating with the orange juice. Fold in the rhubarb, almonds and orange peel until just combined. Transfer to a greased 9 x 5 x 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 the pan to a wire rack.
Note: If using frozen rhubarb, measure the rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out.
Recipe reprinted by permission of <I>Bonshaw Breezes Bed and Breakfast<. All rights reserved.
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