Rhubarb Bread

by Debara Valeri

1 1/2 c. firmly packed brown sugar
3/4 c. butter milk or sour milk
2/3 c. oil
1 egg
3 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 1/2 c. chopped fresh rhubarb
1/2 c. chopped nuts.

Heat oven to 325°. Grease bottom only of two 8 x 4″ loaf pans. In large bowl, combine brown sugar, buttermilk, oil and egg; blend until smooth. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients except topping; mix well. Pour batter in prepared pans.

Topping:
1/2 c. sugar
1 Tb. margarine or butter

In small bowl, combine topping ingredients; sprinkle over batter. Bake at 325 for 50-60 minutes until toothpick inserted in center comes out clean. Cool 10 min; remove from pans. Cool on wire racks. Makes 2 loaves.