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Yield: Makes 1 loaf
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RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
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.
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Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Recipe reprinted by permission of Bonshaw Breezes Bed and Breakfast. All rights reserved.
Date Added: 01/01/2008
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