1 1/2 c. brown sugar, packed
2/3 c. liquid shortening
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/2 c. flour, sifted
1 1/2 c. diced fresh rhubarb
1/2 c. finely chopped nuts

TOPPING:

1/2 c. sugar
1 tbsp. butter

Stir ingredients together in order given. Pour into well greased (two) and floured loaf pans, filling 2/3 full. Spread topping evenly over each. Bake at 325 degrees for 40 minutes or until done. This bread freezes well.