2 c. flour, sifted
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. butter
1/2 c. orange juice
1 egg, beaten
1 c. raw rhubarb, chopped
Grated rind from 1 orange

Preheat oven to 350 degrees. Grease and flour one 9 x 5 inch loaf pan. Use glass or teflon-coated pan to protect from rhubarb.

Sift together dry ingredients. Mix in thoroughly butter, orange rind, juice and egg. Fold in rhubarb. Bake 50 minutes or until toothpick stuck into center comes out clean. Cool thoroughly before slicing with thin, sharp knife. WARNING: Rhubarb may corrode aluminum pans.