1 1/2 c. brown sugar
1/2 c. oil
1 c. buttermilk
1 tsp. vanilla
1 1/2 c. rhubarb
1 egg, beaten
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda

Put dry ingredients in a large bowl. Add liquid ingredients and blend well. Grease 2 bread tins about 4 1/2 x 8 inch and pour 1/2 batter into each.

TOPPING:

1/2 c. sugar (white)
2 tbsp. butter
1/2 c. chopped nuts

Mix until crumbly. Sprinkle over top of breads. Bake at 325 degrees about 1 hour. 2 loaves.