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Prep 20min
Total3hr25min
Servings24
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Ingredients
1
cup sugar
1/2
cup vegetable oil
2
eggs
1/2
cup milk
2
teaspoons grated orange peel
2 1/4
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1
teaspoon salt
1 1/2
cups finely chopped fresh rhubarb
1/2
cup sliced almonds
2
tablespoons sugar
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
2
In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
3
Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
4
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.
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When buying rhubarb at the grocery store or farmers' market, look for crisp red stalks with blemish-free green leaves. Cut the rhubarb as you would celery; if the stalks are large, cut in half lengthwise before chopping. Rhubarb leaves can be toxic, so be sure to only use the stalks of the plant.
Before starting a baking recipe, check the expiration date on your baking powder to make sure it’s fresh.
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