Ingredients
| Quantity | Ingredients |
|---|---|
| 1-1/2 cups | brown sugar, packed |
| 2/3 cup | canola oil |
| 1 | large egg |
| 1 cup | buttermilk |
| 1 tsp | salt |
| 1 tsp | baking soda |
| 1 tsp | vanilla extract |
| 2-1/2 cups | all-purpose flour |
| 2 cups | diced rhubarb |
| 1/2 cup | chopped walnuts or almonds |
| 1 tbsp | butter, softened |
| 1/4 cup | granulated sugar |
Directions
1. Preheat oven to 350 degrees F. Grease 2 8- by 4-inch loaf pans. 2. In a medium size bowl, combine the brown sugar and canola oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend just until moistened. 3. Fold in the diced rhubarb and nuts. Divide batter into the two prepared loaf pans. 4. In a small bowl, combine the softened butter and granulated sugar. Mix until crumbly, then sprinkle over the tops of the loaves. 5. Bake for 50 to 55 minutes or until tester comes out clean. Turn onto racks and cool before slicing.
Source: www.rhubarbinfo.com