Rhubarb Bread

1 1/2 cups packed brown sugar
2/3 cups oil
1 egg
1 teaspoon vanilla
1 cup buttermilk
2 3/4 cups flour
1 teaspoon baking soda
1 1/2 cups rhubarb, cut into 1/2 inch pieces
1/2 cup chopped pecans
3 tablespoon melted butter
1/4 cup sugar

Preheat oven to 325 degrees. Spray 2 loaf pans with non stick spray and set aside.

Blend brown sugar, oil, egg, and vanilla. Gradually stir in buttermilk, then flour, salt and baking soda . Stir in rhubarb and pecans.

Stir together margarine and sugar for topping

Divide batter between pans, drizzle on topping and bake 50 to 60 minutes, until skewer inserted in comes out clean

Charlotte