RHUBARB BREAD

1/2 cup (1 stick) butter, plus additional to grease pan
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla
2 eggs
2 1/2 cups flour, divided use
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 1/2 cups chopped fresh (about 3 stalks) or frozen rhubarb (do not thaw)
3/4 cup chopped nuts

Preheat oven to 350 degrees. Butter bottom only of a 9-by-5-inch loaf pan.

Beat butter, sugar, orange peel and vanilla in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each; set aside.

Combine 2 1/4 cups flour, baking soda and salt; add to creamed mixture, alternating with buttermilk, beating at low speed just until blended.

Toss rhubarb with remaining 1/4 cup flour; fold into batter with nuts. Turn into prepared pan and spread evenly.

Bake until wooden pick inserted in center comes out clean, about 80 minutes. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Serves 12
Source: Willamette Rhubarb Growers of Molalla, Oregon, in the Baltimore Sun