1 1/2 c. brown sugar, firmly packed
2/3 c. oil
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. fresh rhubarb, diced
1/2 c. nuts, finely chopped

Stir ingredients together in order given. Pour into two well greased and floured loaf pans. Crumble topping (below) over each loaf. Bake at 325 degrees for 40 minutes. Do not overbake. (This bread freezes well.)

TOPPING:

1/2 c. sugar
1 tbsp. butter, melted

Melt butter and add sugar. Combine thoroughly. Crumble over each loaf evenly.