This recipe is a wonderful way to use fresh rhubarb. If you are using frozen rhubarb, make sure to pat it dry with towels or it will become too soggy.

Ingredients

2 1/4 cups lightly packed brown sugar

1 cup oil

2 eggs

1 1/2 teaspoons salt

1 1/2 teaspoons vanilla

1 1/2 teaspoons baking soda

1 1/2 cups milk soured by adding 1 1/2 tablespoons vinegar

2 1/4 cups finely chopped rhubarb

2 1/4 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups chopped nuts

Topping:

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon to 1 tablespoon melted butter

Instructions

Mix together brown sugar, oil, eggs, salt and vanilla in a large mixing bowl. Combine baking soda with soured milk and stir until dissolved. Add milk and rhubarb to egg mixture. Gradually add both types of flours, one cup at a time, and mix very well after each addition. Stir in nuts. Pour batter into two greased and floured 9×5 bread pans. Blend topping ingredients together in small bowl. Sprinkle with topping. Bake at 350 degrees for 45 minutes to 1 hour. Let stand in pans a few minutes before removing. Serve warm or cold. Freezes well.

Adapted from Lisa William’s recipe in “Fair Family Favorites – Celebrating 100 Years of the Routt County Fair.” Copies of this cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair exhibit hall.