Rhubarb-Hickory Nut Bread

Ingredients

 * 1 C Rhubarb -- Coarsely Chopped
 * 1 C Sugar
 * 1 1/2 C Flour
 * 1 1/2 Ts Baking powder
 * 1/2 Ts Baking soda
 * 1/2 Ts Salt
 * 1 Egg
 * 2 Tb Milk
 * 4 Tb Butter -- Melted
 * 1/2 C Hickory Nuts -- Coarsely Chopped

Directions

 * 1) Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even overnight) stirring once or twice.
 * 2) Toss the remaining sugar and all of the dry ingredients together to mix thoroughly.
 * 3) Beat the egg lightly and stir into it 1/4 cup of the juice that the rhubarb will have exuded after steeping, as well as the milk and melted butter.
 * 4) Mix the dry ingredients into the wet, stirring just enough to mix.
 * 5) Fold in the rhubarb (if there is still more juice, drain it off) and the nuts.
 * 6) Scrape the batter into a buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour.
 * 7) Let the loaf rest in the pan 10 minutes before unmolding, then cool it on a rack.