INGREDIENTS
2 1/2 cups
whole wheat all purpose flour
1 1/2 tsp
baking soda
1 tsp
cinnamon
1/4 tsp
salt
1 cup
brown sugar (packed)
1 cup
canned pumpkin
3/4 cup
plain yogourt
1 tsp
vanilla
1
egg
1/2 tbsp
canola oil
2 tsp
ground ginger
1 tbsp
mined fresh ginger
2 cups
chopped rhubarb (I used frozen)