Rhubarb Bread
Recipe from Pat Holland

3 cups coarsely chopped rhubarb

2 Tablespoons plus 1 ¾ cup sugar

1 cup vegetable oil

2 eggs

1 Tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon baking powder

½ cup chopped pecans, optional

Preheat oven to 350 degrees.  Grease and flour two 8 x 4 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.