Speaking of Rhubarb

I could see another bloom on the Rhubarb from the kitchen window this morning, so I went out to cut it and ended up picking four stalks of rhubarb. I came back in and headed over to the Rhubarb Compendium to check out some recipes.
>Here is a Rhubarb bread recipe that I didn't follow, but inspired the concoction that is currently baking in the oven.

Ingredients:

1 1/2 c diced raw rhubarb
1 1/2 c brown sugar
2/3 c. oil
1 egg slightly beaten
1 c. sour milk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. soda
1/2 c. chopped walnuts
pinch cinamon

Topping- 1/3 c. granulated sugar mixed with 1 Tbsp. melted butter.

Procedure: Mix brown sugar, oil, & egg together. Sift salt, soda, flour & cinamon togethr. Add dry ingredients alternately with milk to other mixture. Fold in rhubarb and nuts. Fill 2 lightly greased loaf pans 2/3 full. Sprinkle with topping. Bake at 325 for 1 hour.

Here's what I did instead:

Ingredients:

4 c diced raw rhubarb
1 1/2 c brown sugar
1/3 c. oil
2 egg slightly beaten
1 c. youghurt
1 tsp. vanilla
2 1/2 c. whole wheat flour
1/2 c. oatmeal
1/4 c. wheat germ
1 tsp. salt
1 tsp. baking soda
pinch powdered ginger

Procedure: Mix brown sugar, oil, & egg together. Add salt, soda, powdered ginger while mixer is still going. Add youghurt. Add w/w flour, wheat germ & oatmeal. Add vanilla. Fold in rhubarb. Fill 1 lightly greased loaf pan 2/3 full and 2 mini loaf pans. Bake at 325 and check in 30 minutes (little loaf pans might be done) and then again in 30 minutes for the large loaf pan..