Categories: Breads 
      Yield: 8 servings 
  
      1 c  Coarsely chopped rhubarb            1    Egg 
      1 c  Sugar                               2 tb Milk 
  1 1/2 c  Flour                               4 tb Melted butter (1/2 stick) 
  1 1/2 ts Baking powder                     1/2 c  Coarsely chopped hickory 
    1/2 ts Baking soda                              -nuts 
    1/2 ts Salt                            
  
  Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even 
  overnight) stirring once or twice.  Toss the remaining sugar and all of the 
  dry ingredients together to mix thoroughly.  Beat the egg lightly and stir 
  into it 1/4 cup of the juice that the rhubarb will have exuded after 
  steeping, as well as the milk and melted butter.  Mix the dry ingredients 
  into the wet, stirring just enough to mix.  Fold in the rhubarb (if there 
  is still more juice, drain it off) and the nuts. Scrape the batter into a 
  buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour. Let 
  the loaf rest in the pan 10 minutes before unmolding, then cool it on a 
  rack. 
   
  Makes one 8-inch loaf. 
   
  [ The L. L. Bean Book of NEW New England Cookery ]