1/2 c. milk
1 1/2 tsp. lemon juice
3/4 c. melted butter
1 egg
1 tsp. vanilla
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
2 c. chopped rhubarb
1/4 c. chopped nuts
1/4 c. sugar
1 1/2 tsp. butter

Mix lemon juice into milk and let stand for 5 minutes. Meanwhile, in large bowl, beat together sugar, melted butter, egg, and vanilla. Combine flour, salt, and soda; add alternately to sugar mixture with soured milk. Dust rhubarb with a small amount of flour and fold into batter, along with nuts. Turn into a greased loaf pan. With a fork, combine sugar and butter; sprinkle over batter. Bake at 325 degrees for 1 hour. Cool for 10 minutes before removing from pan.