Rhubarb Brown Sugar Loaf

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup brown sugar, packed
• 1 stick Parkay margarine, melted
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 cups rhubarb, peeled and cut small
• TOPPING
• 1/2 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 tablespoon Parkay margarine, melted

1. Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
2. Combine flour, soda, and salt and set aside.
3. In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
4. Pour batter into the loaf pans.
5. Mix topping ingredients and spoon evenly as possible over both loaves.
6. Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.

flour, baking soda, salt, sugar, brown sugar, parkay margarine, egg, buttermilk, vanilla, rhubarb, topping, brown sugar, cinnamon, parkay margarine

Taken from www.food.com/recipe/rhubarb-brown-sugar-loaf-311950 (may not work)