1 1/2 c. firmly packed brown sugar
3/4 c. buttermilk
2/3 c. oil
1 egg
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 1/2 c. chopped fresh rhubarb
1/2 c. chopped nuts

TOPPING:

1/2 c. sugar
1 tbsp. butter

Heat oven to 325 degrees. Grease bottoms only of two 8 x 4 inch loaf pans. In large bowl, combine brown sugar, buttermilk, oil and egg; blend until smooth. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients except topping ingredients; mix well. Pour batter into prepared pans. In small bowl, combine topping ingredients; sprinkle over batter. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool on wire racks. Store tightly covered in refrigerator. Makes 2 loaves.