Streusel Rhubarb Bread

• 1-1/2 cups packed brown sugar
• 1/2 cup canola oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 cups chopped fresh or sliced frozen rhubarb
• 1/2 cup chopped walnuts or pecans
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter

1. In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans.
2. For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter.
3. Bake at 350u0b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

brown sugar, canola oil, egg, buttermilk, vanilla, flour, baking soda, salt, frozen rhubarb, walnuts, sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/streusel-rhubarb-bread/ (may not work)