Ingredients
1/3 cup butter, softened1 cup sugar2 large eggs2 teaspoons grated orange zest1 teaspoon vanilla extract2 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/2 cup orange juice1 cup chopped fresh or frozen rhubarb1/2 cup slivered almonds
Preparation
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 zest and vanilla.
Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.
Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
