3 eggs
1 c. vegetable oil
1 3/4 c. brown sugar
2 tsp. vanilla
2 1/2 c. finely chopped rhubarb
1/2 c. chopped walnuts
2 c. flour
1 c. whole wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. allspice

Preheat oven to 350 degrees. Using a electric mixer combine eggs, oil, brown sugar, and vanilla. Beat until thick and foamy. With a spoon stir in rhubarb and walnuts.

In a separate bowl, combine flours, baking soda, cinnamon, salt, baking powder, nutmeg, and allspice. Add to rhubarb mixture and stir gently until blended. Divide the batter equally between 2 greased 5 x 9 loaf pans. Bake 1 hour. Cool in pans for 10 minutes, turn out onto wire racks and cool completely. Makes 2 loaves.