Ingredients
1
cup sugar
1/2
cup vegetable oil
2
eggs
1/2
cup milk
2
teaspoons grated orange peel
2 1/4
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1
teaspoon salt
1 1/2
cups finely chopped fresh rhubarb
1/2
cup sliced almonds
2
tablespoons sugar
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.
