A great way to use up that spring rhubarb!  

Serves 8
Time: approximately 1.5 hours

Ingredients: 

• 1 package (16oz) pound-cake mix
  
• 1/2 cup (5oz) almond paste, grated
  
• 1 tsp ground nutmeg
  
• 3 cups chopped fresh rhubarb
• powdered sugar

Instructions: 

• Heat oven to 350F. Grease 2 8x4 loaf pans.
  
• Prepare pound-cake mix according to package directions, adding grated almond paste and ground nutmeg.
  
• Stir in chopped rhubarb. Divide cake batter evenly between prepared loaf pans.
  
• Bake 55 min or until done. Let cool 15minutes.
  
• Unmold cakes from pans and cool completely.
  
• Dust cakes with powdered sugar before serving, if desired.

Nutrition Info Per Serving (1 slice): 
Calories 168
Total Fat 6g
Cholesterol 28mg
Carbohydrates 27g
Protein 3g
Sodium 107mg 
Fiber 2g