1 1/2 c. firmly packed brown sugar
3/4 c. vegetable oil
1 egg
2 1/2 c. unsifted flour
1 c. buttermilk or sour milk
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 1/2 c. chopped fresh or unsweetened rhubarb, unthawed
1/2 c. chopped walnuts or pecans

In a large bowl beat brown sugar, oil and egg until well mixed. Add flour, buttermilk or sour milk, salt, baking soda, cinnamon and vanilla. Beat on low speed until well mixed. Fold in rhubarb and nuts. Pour into two greased and floured 9"x5"x3" loaf pans. Sprinkle with topping and bake at 325 degrees 60 to 70 minutes or until bread is done. Cool before removing from pans. Wrap in plastic wrap and store overnight to develop flavor. Bread may be frozen. Makes 2 loaves rhubarb bread.

TOPPING:

1/2 c. sugar
1 tbsp. butter