Rhubarb Bread

By á-47

Ingredients

• 3 cups coarsely chopped fresh rhubarb (about 12 oz)
• 2 Tbsp. plus 1 3/4 cups sugar, divided
• 1 cup canola oil
• 2 eggs
• 1 Tbsp. vanilla
• 3 cups flour
• 1 tea. salt
• 1 tea. baking soda
• 1 tea. cinnamon
• 1/4 tea. baking powder
• 1/2 cup chopped pecans, optional

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour two 8x4 loaf pans.

Toss rhubarb with 2 Tbsp. 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 toothpick inserted comes out clean, Cool in pans 10 minutes before removing to a wire rack to cool.