1 1/2 c. brown sugar (or 3/4 c. of brown and 3/4 c. white)
2/3 vegetable oil
1 egg, lightly beaten
1 c. sour milk or buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 1/2 c. flour
2 c. raw rhubarb cut in 1/2 inch long pieces
1/2 c. chopped nuts

TOPPING:

1 tbsp. melted butter
1/3 c. granulated sugar

Combine sugar, oil and egg. In another small bowl mix soda, salt and vanilla. Add mixture to sugar mixture alternately with flour beating after each addition.

Fold in rhubarb and nuts. Turn batter into 2 well greased and floured bread pans (8 x 4 x 3 inches). Sprinkle topping mixture equally over batter in 2 pans.

Bake at 350 degrees for 55 to 60 minutes or until loaves test done.