Ingredients

  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • ¼ teaspoon grated orange peel
  • ¼ teaspoon vanilla
  • ¾ cup flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup sour cream
  • ⅔ cup finely chopped fresh rhubarb

Directions

Cream butter and sugar until fluffy. Beat in egg, orange peel, vanilla. Combine dry ingredients, add to creamed mixture, alternating with the sour cream. Fold in rhubarb.

Bake at 325 for glass and 350 for metal bread pans. Use two that have been greased with cooking spray. Bake for 40-50 minutes.

Source

Servings/Yield