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A wonderful bread for snacking or an afternoon pick-me-up with coffee. Originally from Kitchen Keepsakes by Bonnie Welch and Deanna White.
- Beat eggs until thick and foamy.
- Add oil, brown sugar, vanilla.
- Beat well.
- Stir in rhubarb, nuts.
- Add remaining ingredients.
- Mix well.
- Pour into two greased and floured loaf pans.
- Bake at 350° for one hour.