Serves: 5
Total Calories: 661
Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Blend in orange extract and sour cream. Sift together the dry ingredients and combine with the butter mixture. Stir in rhubarb and nuts. Pour into 1 greased 9x5x3-inch loaf pan (or 2 small loaf pans). Bake at 325° for 1 hour and 20 minutes for the large pan, about 1 hour for smaller pans.
This Rhubarb Bread recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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