A very moist quick bread best suited for breakfast or tea time. After baking, let loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completely—preferably overnight—before slicing. –The Ram in the Thicket, Wilton, New Hampshire
Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and ½ cup nuts. Pour into greased and floured 9x5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add ¼ cup nuts and sprinkle topping over batter in pan. Bake at 350 degrees F for about 1 hour or until done.