While I await more rhubarb suggestions and recipes from you readers (hint, hint, hint), I turned to some other resources for rhubarb fare and found this recipe for a quick bread.
Preheat oven to 325 degrees. Lightly grease two 9- by 5-inch loaf pans.
In a small bowl, mix together 1 cup milk, 1 tablespoon lemon juice and 1 teaspoon vanilla.
In a large bowl, mix 2/3 cup vegetable oil, 1½ cups brown sugar and 1 egg. Combine 2½ cups flour, 1 teaspoon salt and 1 teaspoon baking soda; stir into sugar mixture alternately with the milk mixture, just until combined. Fold in 1½ cups chopped rhubarb and ½ cup chopped pecans or walnuts.
Pour batter into greased loaf pans. In a small bowl, combine ¼ cup brown sugar, ½ teaspoon ground cinnamon and 1 tablespoon melted butter. Sprinkle this mixture over top of batter.
Bake at 325 for 40 minutes, until a toothpick inserted in center of a loaf comes out clean.