1 1/2 c. brown sugar, firmly packed
2 1/2 tsp. salt
1 1/2 c. fresh rhubarb, diced
1 tsp. vanilla
2/3 c. oil
1 egg
1 c. sour milk
1/2 c. pecans, chopped
1 tsp. baking powder

Lightly flour nuts. Mix all ingredients together. Stir into well floured loaf pans. Combine 1/2 cup white sugar and 1 teaspoon cinnamon. Sprinkle this mixture on top of batter. Bake at 325 degrees for 40 minutes. Let cool slightly before turning out and standing upright. This bread keeps in the refrigerator for days and will freeze well.