Serves makes 2 loaves

INGREDIENTS:
2 1/2 cups all-purpose flour
1 1/4 cup light brown sugar
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 cups finely diced rhubarb
1/2 cup sliced almonds (optional)
for the wet ingredients:
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1/2 tsp almond extract
optional toppings:
cream cheese and sliced strawberries

PROCEDURE:
Preheat the oven to 350 degrees and butter and lightly flour two 9x5-inch loaf pans.

Start with the dry ingredients by using a large mixing bowl to combine 2 1/2 cups of all-purpose flour with 1 1/4 cup light brown sugar, 1 tsp salt, 1 1/2 tsp baking powder and 1/2 tsp baking soda and stir that around, and then fold in 2 cups of finely diced rhubarb and, as an optional ingredient, add 1/2 cup of sliced almonds.

As far as the wet ingredients go, use another bowl to combine 1 cup of buttermilk, 1/2 cup vegetable oil, 2 large eggs and 1/2 tsp of almond extract and mix that up with a fork.

When that is well combined, pour that into the dry ingredient mixing bowl and use a rubber spatula to fold that together until it is just combined. Divide the batter evenly into the loaf pans and place those on the center rack of the preheated oven.

They’ll take just about 45 minutes to bake and it’s a good idea to gently rotate the pans once or twice and, as always, use a toothpick test to check them for doneness. Let them cool on a cooling rack and slice and serve just like that or make tea sandwiches with a little cream cheese and sliced strawberries if you like.

HINTS:
Substitute regular milk for the buttermilk. Substitute vanilla extract for the almond extract. Leave out the nuts or substitute walnuts.