Ingredients
1-1/2 cups packed brown sugar1/2 cup canola oil1 egg1 cup buttermilk1 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1-1/2 cups chopped fresh or sliced frozen rhubarb1/2 cup chopped walnuts or pecansTOPPING:1/2 cup sugar1/4 teaspoon ground cinnamon1 tablespoon cold butter
Preparation
In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans.
For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter.
Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
