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RHUBARB BREAD

1 1/2 cups brown sugar, packed
2/3 cup oil

1 egg
1 C buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 cups flour
2 cups diced rhubarb
1/2 cup chopped nuts

1 Tbl soft butter
1/4 C granulated sugar

Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.

Combine in a bowl the brown suar and oil. Stir well until smooth.
Add egg, buttermilk, salt, soda, vanilla and flour. Blend until
moist. Fold in rhubarb and nuts. Turn batter into prepared loaf
pans.

Combine butter, and sugar until crumbly: Sprinkle over batter.

Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick
test. Turn out onto racks and cool before slicing. Slice into
about 20 slices per loaf.

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