the refrigerator for up to one week or more!
great alternative to muffins for the lunches!
note - if you are using freezer rhubarb for this recipe, thaw it first, in a sieve, over a bowl, and discard the excess liquid.
in a bowl, combine the rhubarb and the apples.
in another bowl, combine the flour, baking soda, salt, cinnamon, baking powder, and nuts.
in another bowl beat, using an electric hand mixer, the eggs, and mix in the sugar, oil, and vanilla.
gently fold the flour mixture into the egg mixture, mixing just until combined, do not over-mix. the batter will be quite thick, this is normal.
fold in the rhubarb and apples.
pour into 1 medium 