2 2/3 c. whole-wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 c. unprocessed bran
2 eggs
2 tsp. lemon juice
1 or 2 tsp. grated lemon peel
1 c. sour cream
1 c. cooked rhubarb, cooled
1/4 lb. butter, melted and cooled

Combine all dry ingredients and blend well. In large mixing bowl, beat eggs lightly and blend in lemon juice and peel, sour cream, rhubarb and butter. Stir in dry ingredients just until moistened and spoon into 2 well greased loaf pans. Bake at 350 degrees for 35 minutes or until bread tests done. Cool in pan 10 minutes before turning out on rack to cool. Makes 2 small loaves.