Recipe - Rhubarb-Hickory Nut Bread

1 cup Coarsely chopped rhubarb
1 cup Sugar
1 One half cup Flour
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1 Egg
2 tablespoon Milk
4 tablespoon Melted butter (One half stick)
One half cup Coarsely chopped hickory
nuts

Let the rhubarb steep in One half 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 One fourth 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 8inch 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 8inch loaf.

[ The L. L. Bean Book of NEW New England Cookery ]