RHUBREAD

By shygirl

Ingredients

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

Preparation

Step 1

Preheat oven to 350 deg. Grease and flour 2 each 8 X 4 inch 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 loaf pans. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing from pans then remove to a wire rack and let cool completely.