1 1/2 c. firmly packed brown sugar
3/4 c. vegetable oil
1 egg
2 1/2 c. unsifted flour
1 c. buttermilk or sour milk
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 1/2 c. chopped fresh or unsweetened frozen rhubarb
1/2 c. chopped walnuts or pecans
Topping

Beat first 3 ingredients until well mixed. Add remaining ingredients, except rhubarb, beat on low setting of mixer until well mixed. Fold in rhubarb and nuts.

Pour into greased and floured 9 x 5 x 2 inch loaf pans. Bake at 325 degrees for 60-70 minutes. Sprinkle with topping. Cool on wire rack before removing from pans. Wrap in plastic wrap and refrigerate overnight to develop flavors.

RHUBARB BREAD TOPPING:

1/2 c. sugar
1 tbsp. butter