1 cup milk                           1 t. salt

1 T. lemon juice                 1 t. baking soda

1 t. vanilla extract             1 ½ c. chopped rhubarb

1 ½ c. brown sugar            ½ c. chopped walnuts

2/3 c. vegetable oil            ¼ c. brown sugar

1 egg                                      ½ t. ground cinnamon

2 ½ c. flour                            1 T softened butter

 

1)       Preheat oven to 325 degrees F.  Lightly grease two 9×5 inch loaf pans.  In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.

2)      In a large bowl, mix together 1 ½ c. brown sugar, oil, and egg.  Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.  Fold in rhubarb and nuts.  Pour into prepared loaf pans.

3)      In a small bowl, combine ¼ c. brown sugar, cinnamon and butter.  Sprinkle this mixture over the unbaked loaves.

4)      Bake in preheated oven for 40 minutes until a toothpick inserted into center of loaf comes out clean.