We keep getting more and more rhubarb in our CSA box. It's OK, though, because up until just a few weeks ago, I had never really cooked with rhubarb, so it's been fun finding different recipes.
I made some rhubarb-cinnamon muffins a few weeks ago. And today I made two loaves of Rhubarb Nut Bread. I still have some rhubarb left over ... and buttermilk, too!
Here is the recipe. I used a bit more rhubarb than it calls for. Also, for the 2.5 cups of flour, I used one cup of whole wheat flour and 1.5 cups of all-purpose flour. And, there is supposed to be a butter-sugar topping on the bread, which I decided not to add. I really don't think it's necessary.
It's pretty tasty!