1 1/2 c Rhubarb; finely chopped
1 1/2 c Peeled apples; finely choppe
1 1/2 c Granulated sugar
2/3 c Vegetable oil
2 ts Vanilla extract
4 Eggs
3 c All-purpose flour; or whole
2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Baking powder
1/2 c Nuts; coarsely chopped
Recipe by: Gold Medal, Harvest Cooking & Baking
Preheat oven to 350 degrees; grease bottoms only of two 9 x 5 x 3-inch
loaf pans. Mix the rhubarb, apples, sugar, oil, vanilla extract and eggs
in a large bowl. Stir in the flour, baking soda, salt, cinnamon, cloves,
baking powder and nuts. Pour into the prepared pans and bake for 50 to 60
minutes, or until a toothpick inserted in the center comes out clean. Cool
for 10 minutes. Loosen the sides of loaves from the pans; remove from the
pans. Cool completely before slicing. Wrap tightly and store at room
temperature for up to 4 days, or refrigerate for up to 10 days.
Penny Halsey (ATBN65B).
