3 3/4 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. salt
2 c. diced rhubarb
1 c. chopped walnuts
1 1/2 c. packed brown sugar
1 1/2 c. buttermilk
1 c. vegetable oil
2 tsp. vanilla
2 eggs
1/4 c. granulated sugar
1 tbsp. butter, melted

Into large bowl, sift together flour, baking soda, and salt. Stir in rhubarb and walnuts. In medium bowl, mix brown sugar, buttermilk, oil, vanilla, and eggs until well blended. Add buttermilk mixture to rhubarb mixture. Stir just until moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.

In a small bowl, stir together granulated sugar and melted butter; sprinkle over batter in each pan. Bake at 350 degrees for 55 minutes or until toothpick comes out clean. Cool in pan 10 minutes.