Ingredients Jump to Instructions ↓

  1. 1/3 cup butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 1 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 1-1/2 teaspoons baking powder

  7. 1/2 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground ginger

  10. 1/4 teaspoon ground nutmeg

  11. 1/2 cup orange juice

  12. 1 cup chopped fresh or frozen rhubarb

  13. 1/2 cup slivered almonds

  14. 2 teaspoons grated orange peel

Instructions Jump to Ingredients ↑

  1. 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.


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