1 1/2 Cups packed brown sugar
2/3 Cup oil
1 egg
1 Cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
2 1/2 Cup flour
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 Cup fresh or frozen rhubarb, diced
1/2 Cup chopped nuts
Topping:
1/2 Cup sugar
1 Tablespoon butter
1 teaspoon cinnamon
In mixing bowl, beat brown sugar, oil and egg. Add buttermilk, vanilla and baking soda. Mix well. In a separate bowl, mix together the flour, salt and cinnamon, and add to the wet mixture. Fold in rhubarb and nuts. Pour into 2 small ( 8 1/2 x 4 1/2 x 2 1/2) bread pans. Combine topping and sprinkle over loaves.
I double this, then use three large bread pans and it works great. Freezes well. You can also dump in more rhubarb if you have lots of the stuff and are trying to find ways to get rid of it!
