Ricotta Rhubarb Bread*

• 2 c. flour
• 3/4 c. sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 6 Tbsp. melted margarine
• 1 c. Ricotta cheese
• 1/2 c. milk
• 2 eggs
• 1/2 tsp. almond extract
• 1 c. finely chopped rhubarb
• 1/2 c. slivered almonds (optional)

1. In large bowl, combine flour, sugar, baking powder, baking soda and salt.
2. In medium bowl beat together margarine, Ricotta, milk, eggs and extract.
3. Add Ricotta mixture to dry ingredients; stir just until blended.
4. Fold in rhubarb and nuts.
5. Scoop batter into greased and floured 9 x 5-inch loaf pan.
6. Bake at 350u0b0 for 50 minutes or until tests done.
7. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
8. Keep in airtight container. Slices better the next day.

flour, sugar, baking powder, baking soda, salt, margarine, ricotta cheese, milk, eggs, almond extract, rhubarb, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793209 (may not work)