---------- Recipe via Meal-Master (tm) v8.05
       Title: Rhubarb-Apple Bread
  Categories: Quick, Breads
       Yield: 2 Loaves
   1 1/2 c  Rhubarb; finely chopped
   1 1/2 c  Peeled apples; finely choppe
   1 1/2 c  Granulated sugar
     2/3 c  Vegetable oil
       2 ts Vanilla extract
       4    Eggs
       3 c  All-purpose flour; or whole
       2 ts Baking soda
       1 ts Salt
       1 ts Ground cinnamon
     1/2 ts Ground cloves
     1/2 ts Baking powder
     1/2 c  Nuts; coarsely chopped
   Recipe by: Gold Medal, Harvest Cooking & Baking
        Preheat oven to 350 degrees; grease bottoms only of two 9 x 5 x 3-inch
   loaf pans.  Mix the rhubarb, apples, sugar, oil, vanilla extract and eggs
   in a large bowl. Stir in the flour, baking soda, salt, cinnamon, cloves,
   baking powder and nuts. Pour into the prepared pans and bake for 50 to 60
   minutes, or until a toothpick inserted in the center comes out clean. Cool
   for 10 minutes.  Loosen the sides of loaves from the pans; remove from the
   pans.  Cool completely before slicing. Wrap tightly and store at room
   temperature for up to 4 days, or refrigerate for up to 10 days.
    Penny Halsey (ATBN65B).
   Nutrition Analysis:  95 calories, 1g protein, 14g carbohydrate, 4g fat,
   20mg cholesterol, 90mg sodium.