| 1 | Mix together in a bowl all the dry ingredients including dates and walnuts (leave out only the buttermilk, honey, orange half and rhubarb). |
| 2 | Put the buttermilk and the honey in the blender. |
| 3 | Wash an orange, cut off any price or brand marks and cut it in half. |
| 4 | Cut the orange half into chunks and add it to the blender, being sure that you have removed all the seeds. |
| 5 | Run the blender until the orange chunks are chopped into little bits. |
| 6 | Now add the buttermilk mixture, along with the rhubarb chunks, to the dry ingredients and mix well. |
| 7 | Pour immediately into greased cans, filling each can no more than two-thirds full. |
| 8 | Cover the filled cans with aluminum foil, and secure the foil with a rubber bands. |
| 9 | Place them in a large pot, on some kind of a rack so they are not touching the bottom of the pot. |
| 10 | Pour in hot water until the bottom 2 inches of the cans are covered. |
| 11 | Bring to a boil and keep the water boiling gently for about 1 ?hours. |
| 12 | The pot should be covered and there should be a little steam escaping at all times. |
| 13 | Check the pot occasionally to make sure that there is enough water left. |
| 14 | At the end of 1 ?hours, check with a skewer, right through the foil. |
| 15 | If it does not come out clean, cook for another half hour and recheck. |
| 16 | When the loaves are done, take the "hot" cans out of the pot. |
| 17 | When you are ready to serve, uncover a mold, shake the loaf out onto a breadboard and slice it. |
| 18 | Serve warm with butter or cream cheese |
