1 1/2 c. brown sugar
2/3 c. vegetable oil
1 egg
1 c. sour milk or buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 1/2 c. all purpose flour
1 1/4 c. finely chopped raw rhubarb
3/4 c. pecans or walnuts (opt)

In a small bowl combine brown sugar, oil and egg. Stir to blend together. In a large bowl with electric mixer combine sour milk, soda and salt; alternately add sugar mixture to this until well mixed. Stir in rhubarb and nuts. Grease well and line bottom with double layer of waxed paper. Use 2 (8"x4"x3") bread pans. Divide dough into 2 pans.

Bake in oven at 325 degrees for 1 hour or longer. Test with toothpick. Cool for 15 minutes. Turn out on racks. Freezes well.

Here's the topping:

2 tbsp. melted butter
1/2 c. sugar

Sprinkle over top before baking.

To make sour milk put 1 1/3 tablespoons vinegar or 1 1/2 tablespoons lemon juice in cup and fill with sweet milk. Let stand a short time.

I like to double this recipe and make 3 (8"x5") loaf pans.

Makes a nice sized loaf.