It is wonderfully moist, flavorful and a great way to use Rhubarb, I may just have to grow some myself next year! I highly recommend giving this a try!
Of course since I am a diddler, fiddler and can't leave well enough alone, I had to change it by increasing the amount of ginger and nutmeg and I added some Orange Juice Powder I got from King Arthur Flour to increase the Orange quotient. Finally I made a quick little orange glaze for the top!
1/3 cup butter, softened
1 cup sugar
2 teaspoons grated orange peel
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
1-1/2 cups chopped fresh or frozen rhubarb
1/2 cup coarsely chopped toasted walnuts (I omitted the Walnuts)
1) Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
2) In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla.
3) Combine flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and nuts.
4) Transfer batter to prepared loaf pan. Bake 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. Yield: 1 loaf (16 slices).
Equal parts orange juice and powdered sugar, mix till smooth and well incorporated, drizzle over the bread! YUM