Ingredients
3 cups coarsely chopped fresh rhubarb (about 12 ounces)2 tablespoons plus 1-3/4 cups sugar, divided 1 cup canola oil2 large eggs1 tablespoon vanilla extract3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon baking powder1/2 cup chopped pecans, optional
Preparation
Preheat oven to 350°. Grease and flour two 8x4-in. 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.
