2 c. chopped rhubarb (fresh or frozen)
2-1/2 c. sugar, divided
3 c. flour
1 tsp. salt
4 tsp. baking powder
1 tsp. cinnamon
1 c. milk
2 eggs
3 tbsp. oil
1/2 c. nuts, chopped

Sprinkle 1-1/2 c. sugar over chopped rhubarb and let stand for 30 minutes. Sift together the flour, 1 c. sugar, salt, baking powder and cinnamon. Stir in the milk, eggs, and oil. Fold in the rhubarb and the nuts. Pour into a greased 9 x 5 inch loaf pan and bake at 375°F for 1 hour.