RHUBARB TEA BREAD

2 cups brown sugar
1 cup oil
3 eggs
2 tsp vanilla
2 1/2 cups rhubarb, finely chopped
1/2 cup chopped walnuts
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice

Preheat oven to 350F. Grease 2 loaf pans.

Beat together brown sugar, oil, eggs, and vanilla until thick and foamy.

Stir in rhubarb and nuts.

Mix flour, baking soda, cinnamon, salt, baking powder, nutmeg, and allspice. Add to rhubarb mixture until just blended. Divide batter between prepared pans.

Bake at 350 for 1 hour. Cool 10 minutes in pans before turning out onto wire racks to finish cooling.