Rhubread

• 3 cups coarsely chopped fresh rhubarb (about 12 ounces)
• 2 tablespoons plus 1-3/4 cups sugar, divided
• 1 cup canola oil
• 2 large 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

1. Preheat oven to 350u0b0. Grease and flour two 8x4-in. loaf pans.
2. Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.
3. 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.
4. 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.

fresh rhubarb, sugar, canola oil, eggs, vanilla, allpurpose, salt, baking soda, ground cinnamon, baking powder, pecans

Taken from www.tasteofhome.com/recipes/rhubread/ (may not work)