BATTER:

1 1/2 c. brown sugar
2/3 c. oil
1 egg, slightly beaten
1 c. sour milk (or substitute 1 tbsp. lemon juice plus milk to make 1 c. let stand 5 minutes)
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. rhubarb, finely chopped
1/2 c. nuts, chopped

TOPPING:

1/2 c. brown sugar
1/4 tsp. cinnamon
1 tbsp. butter, melted

Cream brown sugar, oil, egg and vanilla. Sift dry ingredients together. Add alternately to brown sugar mixture with milk, beginning and ending with flour. Fold in rhubarb and nuts. Pour into 2 well greased 9 x 5 inch loaf pans, spreading batter well into corners. In small bowl, mix topping with a fork. Sprinkle with spoon on both loaves, distributing evenly. Bake at 350 degrees for 45 to 60 minutes or until inserted toothpick comes out clean. Remove from pans and cool. Makes 2 loaves.