1 1/2 c. brown sugar
2/3 c. vegetable oil
1 egg
1 c. sour milk or buttermilk
1 1/2 tsp. baking soda
2 1/2 c. flour, sifted
1 tsp. salt
1 1/2 c. raw rhubarb, cut into sm. pieces
1 tsp. vanilla extract

TOPPING:

1/3 c. sugar
1/4 c. walnuts, chopped
2 tbsp. butter
1 tsp. cinnamon

Combine topping mixture. Set aside.

In large mixing bowl, combine brown sugar, oil, egg, sour milk and baking soda. Sift dry ingredients together and then sift into brown sugar mixture. Mix well; DO NOT BEAT.

Preheat oven to 350 degrees. Butter 2 loaf pans (9 x 5 x 3 inches). Sprinkle with flour. Fold rhubarb, vanilla and 1/2 cup walnuts into batter. Pour into prepared loaf pans. Sprinkle topping over batter. Bake 45 minutes or until toothpick comes out clean. Remove from pans after 10 minutes. Cool on wire rack. Cool before slicing.