• 1 1/2 c. packed brown sugar
• 1/2 c. vegetable oil
• 1 egg
• 1 c. buttermilk
• 1 t. vanilla
• 2 1/2 c. flour
• 1 t. baking soda
• 1 t. salt
• 1 ½ c. fresh or frozen sliced rhubarb or a combination of rhubarb and grated apples

Note: if rhubarb is frozen, thaw and let drain, discarding the liquid

TOPPING:
½ c. sugar
¼ t. cinnamon
1 T. cold butter

In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb. Pour into two greased 8 x 4 loaf pans or greased muffin tins.

For topping, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with serrated knife.