2 1/2 cups sifted flour

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1 cup brown sugar

1/2 cup granulated sugar

2/3 cup salad oil

1 teaspoon vanilla

1 cup buttermilk

1 1/2 cup diced rhubarb

2/3 cup nuts, chopped

 

Topping:

1 teaspoon melted butter

1 tablespoon sugar

 

Mix and sift flour, salt, baking soda and set aside. Beat eggs; add sugars gradually. Add oil and vanilla to egg mixture and beat thoroughly. Add dry ingredients alternately with buttermilk. Stir in rhubarb and nuts. Pour batter into 2 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans. Drizzle melted butter over top and sprinkle with sugar. Bake 350 degree oven for 1 hour or until done. Remove from oven and cool 10 minutes if you can wait that long.