2 2/3 c. whole wheat flour
2 tsp. double-acting baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 c. unprocessed bran
2 eggs, at room temperature
2 tsp. fresh lemon juice
1-2 tsp. freshly grated lemon peel
1 c. sour cream at room temperature
1 c. cooked rhubarb at room temperature (use fresh rhubarb, cut into 1-inch pieces, cooked in a little water and brown sugar just until softened)
1/4 lb. butter, melted and cooled

Combine all the dry ingredients and blend well. In a large mixing bowl, beat eggs lightly and blend in the lemon juice and peel, sour cream, rhubarb and butter. Stir in dry ingredients just until moistened and spoon into 2 well-buttered #3 loaf pans. Bake in oven preheated to 350 degrees for 35 minutes or until bread tests done.

Transfer to wire rack; cool in pans 10 minutes and turn out onto rack. Turn bread right side up and cool completely. Makes 2 loaves.