

Despite the dusting of snow we had yesterday, spring is trying to creep in. The Ann Arbor Farmer's Market started up on Saturday. One of the early samplings was rhubarb. I have been on a 25 year quest to find a palatable rhubarb recipe. Most are too tart, or too sweet. If the yin-yang of sweetness is good - then the texture is slimy. Well, in the last issue of Country Home (Yes, the LAST ISSUE!!!) there is a recipe for Orange-Rhubarb quick bread. It's a winner. I baked this on Saturday and it is almost gone. Next time I think I will bake it in a bundt pan and put an orange glaze on it. It is much more delicate than a bread - more like a rich coffee cake.

2 1/2 cups all purpose flour
1/4 cup yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
3/4 cups butter, melted
3 eggs
1/2 cup milk
2 teaspoons finely shredded orange peel
2 tablespoons orange juice
2 cups finely chopped rhubarb
Streusel topping
Lightly coat two 8x4x2 inch baking pans with nonstick cooking spray. Set aside.
In a large bowl combine flour, cornmeal, baking powder, and salt. Set aside.
In a medium bowl stir together sugar, butter, eggs, milk, orange peel, and orange juice until combined; stir into dry ingredients just until moistened.
Gently fold rhubarb into batter. Divide and spoon into prepared pans; sprinkle streusel topping evenly over tops. Bake in a 350 degree oven for 40 - 45 minutes. Cool in pans for 15 minutes and then turn out on wire racks.
Streusel Topping: Combine 1/2 cup flour, 1/2 cup packed brown sugar, 1/8 teaspoon grated nutmeg. With a pastry blender, cut in 1/4 cup butter until mixture is crumbly. Stir in 2 tablespoons slivered almonds, if desired.
Laurie