• 1 ½ cups finely chopped rhubarb
• 1 ½ cups finely chopped pears
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• 3 cups all-purpose* or whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking powder
• ½ cup coarsely chopped nuts

Heat oven to 350 F. Grease bottoms only of 2 loaf pans, 8 ½ X 4 ½ X 2 ½ or 9 X 5 X 3 inches. Mix rhubarb, pears, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

*If using self-rising flour, omit baking soda, salt, and baking powder.

RHUBARB SQUARES
• 1 box Betty Crocker Supermoist yellow cake mix
• 1 cup butter or margarine, cut into small pieces
• 1 3/4 cups sugar
• 3 eggs
• 4 cups sliced fresh rhubarb
• Whipped cream if desired

Heat oven to 350 degrees Fahrenheit. Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using a pastry blender (or pulling two knives through ingredients in opposite directions) until crumbly. In bottom of ungreased 13 x 9 inch pan, pat 2 ¼ cups of the mixture (if mixture is sticky, lightly flour hands). Bake 15 minutes. Remove from oven.

In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.

Bake 45 to 55 minutes or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store in refrigerator.

Servings: 16

Betty Crocker Annual Recipes 2008 General Mills, Minneapolis, Minnesota 2008

---

Easy Rhubarb Jam
• 5 1/2 cups rhubarb, finely diced
• 3 1/2 cups sugar
• 1 (3 ounce) package strawberry Jell-o

Mix rhubarb and sugar, allow to sit overnight. The next morning, boil the mixture for 15 minutes, stirring constantly. Remove from heat. Add Jell-o and mix until it's dissolved. Pour into sterilized jars. Cool, and keep in refrigerator.