Streusel Rhubarb Bread

Ingredients

• 1 1/2 cups packed brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chopped fresh or sliced frozen rhubarb
• 1/2 cup chopped walnuts or pecans

TOPPING:

• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter

Directions

1. In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
2. For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.  

Found at http://allrecipes.com/Recipe/Streusel-Rhubarb-Bread/Detail.aspx  

Blue-Barb Crunch

4 cups rhubarb, cut into 1-inch pieces
1 cup all-purpose flour
2 cups blueberries
1 cup packed brown sugar
1 cup granulated sugar
½ cup rolled oats
½ cup all-purpose flour
½ cup butter, melted
1 tsp. cinnamon
½ cup chopped walnuts
1 tsp. lemon juice
½ cup water

Preheat oven to 375 degrees.

In a large bowl, combine rhubarb, blueberries, sugar, flour, cinnamon, lemon juice, and water. Mix well. Pour into a greased 9x12 baking dish. For topping; in a small bowl combine flour, brown sugar, oats, butter, and walnuts. Sprinkle topping over fruit. Bake for 45 minutes until rhubarb is tender.