Ingredients: for 2 8×4 inch loaf pans
- 3 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1-1/2 Tablespoon Cinnamon
- ½ Tablespoon Nutmeg
- 1 Teaspoon Salt
- 4 Eggs
- >½ Teaspoon Vanilla Extract
- ½ Cup Butter, softened
- 1 Cup Sugar
- 1 Cup Brown Sugar
- Milk
- 3 cups chopped Rhubarb
- ½ Cup Sugar
- 1 teaspoon Lemon Juice
Instructions:
- Preheat Oven to 325F.
- Mix the Rhubarb with Sugar and Lemon Juice and set aside.
- In a mixing bowl, beat the eggs. Stir in sugar, butter and vanilla.
- In another mixing bowl, stir together flour, Baking Powder, Cinnamon, Nutmeg and Salt.
- Add dry ingredients to wet ingredients, stirring until just moistened.
- If the batter is to dry, add some milk.
- Fold the rhubarb into the batter. Reserve some pieces for the top.
- Spray the inside of the two pans and divide the batter evenly between the pans.
- Poke the reserved Rhubarb on the top of the cake.
- Bake about 60 minutes. Check with a wooden toothpick.
- Cool in the pans for 10 minutes, then remove loaves from pans.
- Enjoy!
