1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 c. buttermilk or sour cream or sour milk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. diced fresh rhubarb or frozen, thawed and drained
1/2 c. chopped nuts

TOPPING:

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

Cream sugar and oil. Add egg, milk and vanilla. Beat well. Add flour, soda and salt. Blend well. Stir in rhubarb and nuts. Pour batter into two greased and floured loaf pans.

Prepare topping by combining sugar, butter and cinnamon until crumbly. Sprinkle over batter. Bake at 350 degrees 45-60 minutes.