Rhubread

Name: Rhubread
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350°. 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.