Rhubarb Bread

adapted from the old A to Z Foodbook

1 cup milk                        2 1/2 cup flour
3/4 cup brown sugar       1 tsp baking soda
2/3 cup oil                       1 tsp salt    
1 egg                               1 1/2 cup chopped rhubarb
1 tsp vanilla                      1/2 cup sugar & 1 TBSP butter w/ cinnamon for topping

Heat oven to 325. Butter 2 loaf pans.  Mix together all ingredients except topping. Divide evenly into 2 bread pans. Mix topping ingredients and sprinkle on top of loaves. Bake 50 minutes. This bread freezes well and tastes great in December!