Recipe Directions
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Ingredients
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1 1/3 C. vegetable oil
2 tsp. vanilla
2 C. buttermilk
3 C. chopped rhubarb
3 c. brown sugar
2 tsp. baking soda
2 tsp. salt
6 C. flourFor Topping:
2/3 C. chopped walnuts
4 tsp. granulated sugar
4 tsp. brown sugar
1 tsp. soft butter
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Directions
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Add all at once dry ingredients into wet, blend with mixer until moist. Pour into 4 pans & bake 10 minutes at 325. Then add topping. For topping, work together ingredients until crumbly, sprinkle over tops of loaves. Bake another 50 minutes Test with cake tester in center. Should be clean. If not, bake 10 minutes more & retest. Freezes well - can microwave to reheat & serve.
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Yield
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4 loaves
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