2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. melted butter
1 c. Ricotta cheese
1/2 c. milk
2 eggs
1/2 tsp. almond extract
1 c. finely chopped rhubarb
1/2 c. slivered almonds (optional)
confectioners sugar

In large bowl, combine flour, sugar, baking powder, soda and salt. In medium bowl beat together melted butter, Ricotta, milk, eggs and extract. Add Ricotta mixture to dry ingredients; stir just until blended. Fold in rhubarb and nuts. Scoop batter into greased and floured 9 x 5 loaf pan.

Bake at 350°F about 50 minutes. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely. Sprinkle with confectioners sugar. Store in an air tight container.