Judy try this wonderful recipe Rhubarb-Hickory Nut Bread

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Rhubarb-Hickory Nut Bread

 

1 cup rhubarb, coarsely chopped

1 cup sugar

1 1/2 cups flour

1 1/2 tsps. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 tbsps. milk

4 tbsps. butter, melted

1/2 cup hckory nuts, coarsely chopped (you can sub with walnuts)

:

Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even

overnight) stirring once or twice. Toss the remaining sugar and all of the dry

ingredients together to mix thoroughly. Beat the egg lightly and stir into it

1/4 cup of the juice that the rhubarb will have exuded after steeping, as well

as the milk and melted butter. Mix the dry ingredients into the wet, stirring

just enough to mix. Fold in the rhubarb (if there is still more juice, drain it

off) and the nuts. Scrape the batter into a buttered 8-inch loaf pan and bake in

a preheated 350 degree oven for 1 hour. Let the loaf rest in the pan 10 minutes

before unmolding, then cool it on a rack.

Yields one 8-inch loaf.