1 1/2 c. brown sugar
2/3 c. cooking oil
1 egg, beaten
1 c. buttermilk or sour milk
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 1/2 c. flour, sifted
1 1/2 c. thin sliced rhubarb
1/2 c. English or black walnuts, chopped

Mix sugar, oil, egg, milk and vanilla together. Add other dry ingredients, then rhubarb and walnuts. Pour into two 8 x 4 x 3 inch bread pans. Cover with topping. Bake at 325 degrees for 45 to 50 minutes.

TOPPING: Combine 1/3 cup white sugar and 1 tablespoon melted butter. Sprinkle evenly over top of dough before baking.