Rhubread Recipe

By ezunich

Ingredients

• 3 cups coarsely chopped fresh rhubarb (about 12 ounces)
• 2 tablespoons plus 1-3/4 cups sugar, divided
• 1 cup canola oil
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/2 cup chopped pecans, optional

Details

Servings 24
Preparation time 15mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.

Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.

In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans.

Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Yield: 2 loaves (12 slices each).