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:

1. Preheat Oven to 325F.
2. Mix the Rhubarb with Sugar and Lemon Juice and set aside.
3. In a mixing bowl, beat the eggs. Stir in sugar, butter and vanilla.
4. In another mixing bowl, stir together flour, Baking Powder, Cinnamon, Nutmeg and Salt.
5. Add dry ingredients to wet ingredients, stirring until just moistened.
6. If the batter is to dry, add some milk.
7. Fold the rhubarb into the batter. Reserve some pieces for the top.
8. Spray the inside of the two pans and divide the batter evenly between the pans.
9. Poke the reserved Rhubarb on the top of the cake.
10. Bake about 60 minutes. Check with a wooden toothpick.
11. Cool in the pans for 10 minutes, then remove loaves from pans.
12. Enjoy!