(A quick bread that is cake-like. Makes 2 loaves).

2 1/4 c. SIFTED all-purpose flour
1 c. whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
3 eggs
1 c. vegetable oil
1 3/4 c. packed brown sugar (light or dark)
2 tsp. vanilla
2 1/2 c. diced rhubarb (1 lb. fresh)
3/4 c. chopped walnuts

Combine dry ingredients. Beat eggs, oil, brown sugar and vanilla in a large bowl with electric mixer at high speed until fluffy and smooth, about 5 minutes. Stir in dry ingredients, all at once, just until moistened. Stir in rhubarb and walnuts. Spoon into greased loaf pans. Bake at 350 degrees for 50 minutes (if using fresh rhubarb) or 65 minutes (if using frozen). Cool in pans 10 minutes. Cool completely and dust with confectioners' sugar. (If using frozen rhubarb, dice while still partially frozen).