1 1/2 c. brown sugar (can use all or some white)
2/3 c. oil
1 egg
1 tsp. baking soda
1 tsp. salt
2 1/2 c. flour
1 c. buttermilk
1/2 to 1 tsp. vanilla
1 1/2 to 2 c. chopped rhubarb
1/2 to 1 c. chopped nuts, optional

TOPPING:

1 tbsp. butter
1/2 c. sugar
1/2 tsp. cinnamon

Beat the brown sugar with the oil and egg, blending well. Mix the soda, salt and flour together. Blend the buttermilk and vanilla. Add the flour mixture alternately with the liquids to the creamed mixture, blending well. Stir in the rhubarb and nuts and divide into 2 lightly greased and floured 9 x 5 inch loaf pans. For topping cut the butter into the sugar and cinnamon. Sprinkle this on top of the batter. Bake at 325 degrees for an hour. Cool bread about 5 minutes in pans, then turn out onto wire racks to complete cooling. This bread freezes well.