1 1/2 c. brown sugar packed
2/3 c. liquid shortening or oil
1 c. sour milk (add 1 1/2 tbsp. vinegar to sweet milk)
1 tsp. salt
1 tsp. baking soda
2 1/2 c. flour
1 1/2 c. diced fresh rhubarb
1/2 c. chopped nuts

Stir together ingredients in order given. Pour into two well greased and floured pans filling them 2/3 full. Combine the following topping:

TOPPING:

1/2 c. white sugar
1 tbsp. butter

Sprinkle topping over batter in each pan. Bake in 325 degree oven for 40 minutes. Do not over bake. This bread also freezes well.