I was looking for something to do with a bumper crop of rhubarb in my garden and ran across this recipe.  I just took it out of the oven and it is so good.  It is kind of like zucchini bread but better.  

Rhubarb Nut Bread

1-1/2 cups brown sugar

1 egg, beaten

1 teaspoon baking soda

1 teaspoon vanilla

1-1/2 cups rhubarb, cut in small pieces

2/3 cup vegetable oil

1 cup buttermilk

1 teaspoon salt

2-1/2 cups flour

1/2 cup pecans, chopped

Topping:

1 TBS butter

1/3 cup sugar

Preheat oven to 350 degrees F.

Combine brown sugar, oil and beaten egg.  In a small bowl mix together buttermilk, baking soda, salt, and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and pecans. Turn into 2 greased and floured 8 x 4 x 3-inch loaf pans. Mix topping ingredients and sprinkle on top of loaves.  Bake about 1 hour or until toothpick inserted center of bread comes out clean.  I didn't have buttermilk so I substituted whole milk with 1 TBS lemon juice.  I also did not have to cook it an hour.  It was done much sooner.  GOTTA TRY THIS EVEN IF YOU HATE RHUBARB!