1/2 c. butter
1 c. sugar
1 tbsp. grated orange peel
1 tsp. vanilla extract
2 eggs
2 1/2 c. flour, divided
1 tsp. baking soda
1/4 tsp. salt
3/4 c. buttermilk
1 1/2 c. coarsely chopped fresh or frozen rhubarb
3/4 c. chopped nuts

Preheat oven to 350 degrees. Butter bottom only of 9 x 5 inch loaf pan; set aside. Beat butter, sugar, orange peel and vanilla in large bowl until light and fluffy. Add eggs, one at a time; beat well. Add 2 1/4 cups flour and rest of dry ingredients alternately with buttermilk to butter mixture, beating at low speed just until blended.

Toss rhubarb with remaining 1/4 cup flour, fold into batter with nuts. Put into pan bake 1 hour and 20 minutes. Cool pan 10 minutes. Remove. Do not thaw frozen rhubarb.