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Rhubarb Bread
2 cups flour
1 1/4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 egg white
2 whole eggs
1 cup vegetable oil
1 1/4 cups dark brown sugar
2 teaspoons vanilla
3/4 pound rhubarb, diced, 2 1/2 cups fresh or 3 cups frozen
Preheat oven to 350.
Combine flours, baking soda, baking powder, salt, cinnamon, allspice
and nutmeg. In a large mixing bowl, combine the egg white, eggs,
oil, brown sugar, and vanilla. Beat the mixture until fluffy.
Stir in the flour mixture. Stir in the rhubarb. Divide the batter
between 2 greased 9 x 5x 3-inch loaf pans. Bake 50 minutes.
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Rhubarb 05