1 1/2 c. brown sugar
2/3 c. liquid shortening
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. dried (med. cut) rhubarb
1/2 c. chopped nuts

Stir all ingredients together and pour into greased and floured loaf pans (makes 2 loaves). Fill pans 1/2 full and bake for 40-60 minutes; test at 55 minutes.

OPTION TOPPING:

1/2 c. sugar
1 tbsp. butter

Cream together and sprinkle over each loaf.