Rhubarb Brown Sugar Loaf - cooking recipe

Ingredients

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup brown sugar, packed
1 stick Parkay margarine, melted
1 egg
1 cup buttermilk
1 teaspoon vanilla
2 cups rhubarb, peeled and cut small
TOPPING
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1 tablespoon Parkay margarine, melted

Preparation

Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass) with non-stick spray and line bottoms with parchment paper, if you have it.
Combine flour, soda, and salt and set aside.
In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
Pour batter into the loaf pans.
Mix topping ingredients and spoon evenly as possible over both loaves.
Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.