Kim from RC Cooperative Extension submitted this recipe using ingredients at the farmers market. Thanks Kim.
2 3/4 cups unsifted all-purpose flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp ground nutmeg
1/4 cup butter or margarine
1/2 cup orange juice
1/2 cup milk
1 1/2 cups diced rhubarb ( 1/2-inch pieces)
Heat oven to 350° F. Lightly oil and flour a 9x5 inch loaf pan. In large bowl,
combine flour, sugar, baking powder, and nutmeg.
In 1-quart saucepan melt butter. Remove from heat; stir in orange juice and milk.
Beat in eggs. Stir orange mixture into flour mixture just until moistened. Fold in
rhubarb. Spoon into prepared pan.
Bake loaf 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool
completely on rack. Wrap bread tightly in aluminum foil or plastic bag and let
stand overnight before slicing.
Makes 1 loaf; 16 slices
Nutritional Info per slice: 170 calories, 4g fat, 1g sat fat, 120 mg sodium, <1g fiber
Source: CCE Greene Co. Homes & Gardens, May ‘99.