1 1/2 c. brown sugar
2/3 c. liquid shortening
1 egg
1 c. sour milk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. rhubarb

Stir ingredients together in order listed. Pour into 2 well greased and floured loaf pans, filling each pan 2/3 full. Place topping evenly over each pan. Bake at 350 degrees for 40 minutes. Do not overbake. This bread freezes well.

TOPPING:

1/2 c. brown sugar
1 tbsp. butter