This bread is great toasted for breakfast.
| 1-1/2 | C | brown sugar |
| 1 | egg | |
| 1/2 | C | vegetable oil |
| 1 | C | buttermilk |
| 2-3/4 | C | flour |
| 1 | tsp. | baking soda |
| 1 | tsp. | salt |
| 1 | C | chopped raw rhubarb |
| 2 | tbsp. | sugar |
| 2 | tbsp. | flour |
| 1 | tbsp. | butter |
Preheat the oven to 350F. Mix together the brown sugar, egg, oil, and buttermilk. Sift together the flour, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients and add the egg mixure. Stir just enough to dampen. Gently fold in the rhubarb. Pour the mixture into two 8x4x3 inch bread pans. Nor make the crumb topping. Rub the 1 tbsp. butter into the sugar and flour and sprinkle crumbs on the tops of the two loaves.
Bake 35 to 45 minutes in 350F oven. Cool the loaves at least four hours or over night before slicing. Slice thinly.