3 3/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
2 cups diced rhubarb (1/2-inch)
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 1/2 cups buttermilk
1 cup vegetable oil
2 tsp. vanilla
2 eggs

Preheat oven to 350°F.

In 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 two greased and floured 8x4x2-inch loaf pans.

TOPPING:

1/4 cup sugar
1 tbsp. butter, melted

In small bowl, stir together sugar and melted butter; sprinkle over batter in each pan.

Bake at 350°F for 55 minutes or until toothpick inserted in center comes out clean.

Cool in pans on racks for 10 minutes. Remove from pans and cool on racks.

Makes 2 loaves.

Submitted by: Jackie Francis