| 1. |
Mix rhubarb and 1/4 cup sugar in bowl and let stand while preparing batter. |
| 2. |
In bowl combine flour, baking powder, salt, 1 cup sugar, and orange rind. Makes a crumbly mixture. |
| 3. |
Combine egg, butter and orange juice and stir into dry ingredients until blended. Fold in rhubarb. Makes a thick consistency. |
| 4. |
Turn into triple wax-paper-lined greased standard loaf pan. Bake at 175 °C for 1 hour. |
| 5. |
Check for doneness and continue to bake at 105 °C until tester comes away clean. |
| 6. |
Cool on cake rack in pan for 10 minutes. Turn out and peel off wax paper and cool to room temperature. |
| 7. |
Note: 1/2 cup of nuts can be added. Can be wrapped and frozen. |
