Ingredients
2/3 c. canola oil
2 large eggs
1-1/2 c. brown sugar
1 c. low-fat buttermilk or sour milk (add 1 Tbls. vinegar or lemon juice to 1 c. milk)
1 t. vanilla
2-1/2 c. all-purpose unbleached white flour
1 t. salt
1 t. baking soda
1 t. cinnamon
2 c. diced rhubarb
1 c. walnuts
Instructions
Mix oil, eggs and brown sugar; add milk and vanilla alternately with the dry ingredients.
Fold in rhubarb and nuts. Divide batter into a greased and floured large bread pan or 4-5 mini loaf pans.
Bake at 350 degrees for 50-55 minutes (large pan), 40 minutes (mini pans) or until pick inserted in middle comes out clean.
When done, loosen edges with a knife and let stand in pan for 5 minutes before removing to wire rack to cool.