Rhubarb Bread

2/3 cup vegetable oil
2 large eggs
1 1/2 cups packed brown sugar
1 cup sour milk (see note)
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups rhubarb, diced into 1/2-inch cubes
1 cup nuts, such as almonds or walnuts (optional)
Topping

Preheat oven to 350 degrees F. Grease and flour four 7 1/2 x 4-inch loaf pans; or two 7 1/2 x 4-inch pans and one 8 1/2 x 4 1/2-inch loaf pan; or two 9 x 5-inch loaf pans.

In large bowl using mixer, mix oil, eggs and brown sugar together until blended. Add milk and vanilla extract alternately with flour, salt and baking powder until just mixed. Fold in rhubarb and, if desired, nuts. Divide batter evenly among prepared pans.

Prepare topping and sprinkle over loaves before baking. Bake in preheated oven about 35 to 40 minutes for 7 1/2-inch pans, 45 to 50 minutes for 8 1/2-inch pans and 50 to 55 minutes for 9 x 5-inch pans, or until a wooden pick inserted into center comes out clean.

Remove and let cool in pans on rack 30 minutes to allow sugar topping to adhere to tops of loaves. Remove carefully and let finish cooling on racks. Makes 2 to 4 loaves, depending on size.

NOTE: To sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup whole milk. Let stand 5 minutes.

Topping
1/2 cup granulated sugar
1 tablespoon butter (at room temperature)
1 teaspoon vanilla extract

With fork, blend all ingredients together until well mixed.