2 eggs, beaten
1 1/2 c. brown sugar
2/3 c. vegetable oil
1 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1/2 c. sugar
1 c. buttermilk
1 drop lemon extract
1 1/2 c. diced raw rhubarb
1 c. chopped nuts
1 tbsp. butter

Beat eggs until light; add brown sugar, oil and vanilla. Sift together flour, soda, salt and baking powder; add to egg mixture alternately with buttermilk, blending after each addition. Stir in rhubarb and nuts.

Divide evenly between 2 greased 4 1/2 x 8 1/2 inch loaf pans. In a small bowl mix together butter, sugar and lemon extract until crumbly. Sprinkle 1/2 on each loaf. Bake in preheated 325 degree oven for 60 minutes or until bread tests done.