• 3/4 cup brown sugar, packed
• 1 egg
• 1/2 cup buttermilk
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. vanilla
• 1-1/4 cups bread flour
• 1-1/2 cups rhubarb, diced
• 1/2 cup chopped nuts
• 1-1/2 tsp. butter, softened
• 2 Tbs. granulated sugar

Preheat oven to 350° F. Combine first 2 ingredients in a bowl. Stir until smooth. Add the next 6 ingredients. Blend until moist. Fold in rhubarb and nuts. Pour batter into greased 8 x 4 inches loaf pan. In a separate bowl, combine butter and sugar. Mix until crumbly. Spread on top of batter. Bake at 350° F for 50-55 minutes, or until a tester comes out clean when inserted in center. Place on wire rack and let cool before slicing.