Categories: Bread
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup buttermilk
- 2 1/2 cups flour, divided
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup chopped nuts
- 1 1/2 cups coarsely chopped fresh or frozen rhubarb (DO NOT thaw frozen rhubarb)
Directions
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Preheat oven to 350F. Butter bottom only of 9×5 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 addition. combine 2 1/4 cup flour, baking soda and salt; add to creamed mixture alternatively 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, spreading evenly. Bake about 80 minutes. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.