|Butter||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Rhubarb||3 Cup (48 tbs), diced|
|Fruit juice||1 Cup (16 tbs)|
Cream butter and 1/2 cup sugar until light and fluffy.
Sift flour, baking powder and salt together; stir into butter mixture alternately with milk.
Beat until smooth.
Pour into loaf pan.
Spoon rhubarb over batter; sprinkle 3/4 cup sugar over rhubarb.
Pour fruit juice over top.
Bake at 375 degrees for 45 to 50 minutes.
Serve warm with cream, whipped cream or ice cream, if desirec.