2/3 c. butter
1 1/2 c. brown sugar
1 egg
1 c. buttermilk
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 1/2 c. flour
2 c. diced rhubarb

TOPPING:

1/2 c. nuts
1/4 c. sugar
1 tbsp. soft butter

Beat butter and sugar until smooth. Stir in egg, milk, baking powder, salt, vanilla and flour. Fold in rhubarb. Pour into 2 greased and floured bread pans.

Combine 1/2 cup nuts, 1/4 cup sugar, and 1 tablespoon soft butter. Sprinkle on top of batter.

Bake in a preheated 350°F oven for 55 minutes.