Rhubarb Tea Bread
|Salad oil||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Finely diced fresh rhubarb||2 1⁄2 Cup (40 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|All-purpose flour/1 1/2 cups each all-purpose and whole wheat flour||3 Cup (48 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
In a large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy.
Stir in rhubarb and nuts.
In a separate bowl, combine flour(s) with soda, salt, baking powder, nutmeg, allspice, and cinnamon; stir until thoroughly blended.
Add dry ingredients to rhubarb mixture, stirring gently just until blended.
Spoon batter into two greased 9 by 5-inch loaf pans.
Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.