1 1/2 c. brown sugar
2/3 c. canola oil
1 egg
1 c. sour milk or plain yogurt
2 1/2 c. & 1 tbsp. organic unbleached flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 1/2 c. diced rhubarb
1/2 c. chopped nuts

Stir together in order given. Pour into 2 greased and floured bread pans.

TOPPING:

1/2 c. sugar or turbinado sugar
1 tbsp. butter

Cream and sprinkle on each loaf. Bake in a slow oven 325 degrees for 40-60 minutes.