3 eggs
1 c. salad oil
2 c. firmly packed brown sugar
2 tsp. vanilla
2 1/2 c. fine chopped rhubarb
1/2 c. chopped walnuts
3 c. all purpose flour or 1 1/2 c. all purpose and 1 1/2 whole wheat flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice

In large bowl beat eggs, oil, sugar, vanilla until thick and foamy. Stir in rhubarb and nuts. In separate bowl combine flour, soda, salt, baking powder, nutmeg, allspice, cinnamon. Stir until thoroughly blended. Add dry ingredients to rhubarb mixture, stir gently until blended. Spoon batter into 2 greased 9 x 5 loaf pans. Bake at 350 degrees for 1 hour or until pulls away from side of pan and toothpick comes out clean. Let cool in pans for 10 minutes, then turn out on racks to cool. Makes 2 loaves.