Rhubarb Bread

To continue on my latest rhubarb streak, I decided today to try and make rhubarb bread.  I've never had such a thing, but thought I'd give it a try.  I have to say that I thought it was good, not my favorite, but good.  However, it seems that my family and the neighbors really enjoyed this recipe.  Brandon also noted that it was much better tasting than the rhubarb cake I made a few weeks ago.

Ingredients
1 c. milk
1 T. lemon juice
1 t. vanilla
1 1/2 c. brown sugar
2/3 c. canola oil
1 egg
2 1/2 c. flour
1 t. salt
1 t. baking soda
1 1/2 c. chopped rhubarb
2/3 c. chopped walnuts (I used toasted pecans)
1/4 c. brown sugar
1/2 t. cinnamon
1 T. melted butter

Directions

1. Preheat oven to 325 degrees.  Lightly grease two 9x5 loaf pans.
2. In small bowl, mix together milk, lemon juice and vanilla.  Let stand for 10 minutes.
3. In medium bowl, mix together flour, salt, and baking soda.
4. In large bowl, mix together brown sugar, oil and egg. Stir flour and milk mixture alternately into sugar mixture until just combined.
5. Fold in rhubarb and nuts
6. In small bowl, combine 1/4 c. brown sugar, cinnamon and butter.  Sprinkle mixture over the unbaked loaves.
7. Bake for 40 minutes, or until a toothpick inserted into center of the loaves comes out clean.