1 1/2 c. brown sugar, packed
2/3 c. Crisco oil
1 egg
1 c. buttermilk
1/2 c. chopped nuts
1 1/2 c. sliced rhubarb
1 tsp. salt
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. ground cloves

Beat egg, sugar and oil until well combined. Add buttermilk. Combine dry ingredients, mix alternating with egg mixture. Fold in nuts and rhubarb. Pour into 2 greased and floured loaf pans.

TOPPING: 1/4 cup sugar and 1 tablespoon melted butter mixed together. Sprinkle on top. Bake at 350 degrees for 50 to 60 minutes or until toothpick in center comes out clean. Rest 10 minutes on rack before removing.