1-1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup sour milk
1 teaspoon soda
1 teaspoon salt
1/2 cup chopped nuts (optional)
2-1/2 cups flour
TOPPING
1/2 cup brown sugar
1 teaspoon margarine
If you want to hide the rhubarb, before you add the flour and nuts, put the rhubarb through a blender. Just give it a little more time for baking. Stir together in order (except for topping). Pour into two well greased and floured loaf pans. Place topping over each. Bake at 325 degrees for 40 minutes.