1 1/2 c. firmly packed brown sugar
2/3 c. oil
1 c. butter
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 1/2 c. all purpose flour
1 1/2 c. chopped, uncooked fresh rhubarb
1/2 c. chopped nuts
1/2 c. sugar
1 1/2 tbsp. grated orange peel
1 tbsp. butter, room temperature

Preheat oven to 350 degrees.

Grease two 9 x 5 loaf pans; line bottom and sides with wax paper. Beat together brown sugar and oil in large bowl. Mix butter, milk, eggs, vanilla, baking soda and salt in small bowl. Add to brown sugar mixture and blend. Fold in flour, rhubarb and nuts. Divide batter between pans. Combine sugar and orange peel; blend well with fork. Sprinkle over batter. Bake until tester comes out clean, about one hour. Let cool in pans 10 minutes; turn onto racks. Remove wax paper when loaves are completely cool.