Rhubarb Tea Bread

3 eggs
1 c. corn oil
2 c. brown sugar, packed
2 tsp. vanilla extract
2 1/2 c. fresh rhubarb, finely chopped
1/2 c. chopped walnuts
2 tsp. baking soda
3 c. all-purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice

In large bowl beat eggs, oil, sugar and vanilla until thick and foamy. Stir in rhubarb and nuts. Mix remaining ingredients in another bowl; stir into creamed mixture until well-blended. Spoon batter into two 9-inch by 5-inch greased loaf pans. Bake about 60 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 10 minutes. Remove and cool on rack. Wrap in plastic food wrap and store in refrigerator.

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