1 1/2 c. brown sugar
1/2 c. oil
1 egg
1 tbsp. baking soda
1 c. buttermilk
2 1/2 c. flour
1 tsp. salt
1 1/2 c. chopped rhubarb
1 1/2 tsp. vanilla
1/2 c. chopped nuts, optional

TOPPING:

1/2 c. brown sugar
1 tsp. cinnamon
1 1/2 tbsp. butter

Mix sugar and oil. Add eggs. Beat well. Dissolve soda in buttermilk. Sift flour and salt together. Add to sugar/oil mixture alternating with buttermilk. Stir in rhubarb, vanilla and nuts. Pour into two 8 x 5 inch greased bread pans.

Combine topping ingredients and sprinkle over batter evenly. Bake at 325 degrees for 1 hour or until tests done. Cool in pans and remove to wire rack while slightly warm. Makes 2 small loaves.