Orange Rhubarb Quickbread

Yield: 2 loaves

Ingredients:

• ¼ cup butter softened
• ½ cup sugar
• 1 egg
• ¼ of a teaspoon of grated orange peel
• ¼ teaspoon of vanilla extract
• ¾ cup of all-purpose flour
• ¼ teaspoon of baking powder
• ¼ teaspoon of cream of tartar
• ⅛ teaspoon of baking soda
• ⅛ teaspoon of salt
• ¼ of sour cream
• ⅔ cup of freshly chopped rhubarb
• ¼ cup of chopped walnuts

1. Preheat the oven to 350ºF.
2. In a small bowl, cream butter and sugar together until light and fluffy.
3. Add the egg and mix well.
4. Stir in orange peel and vanilla.
5. In a separate bowl, combine the flour, baking powder, cream of tartar, baking soda, and salt. Add this to the creamed mixture alternately with sour cream. Fold in the rhubarb and walnuts. 
6. Transfer this to two 5 ¾ inch x 3 inch x 2 inch loaf pans coated with cooking spray. 
7. Bake at 350ºF for 40-45 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to place on wire racks.