1 1/2 c. brown sugar, packed
2/3 c. vegetable oil
1 egg, beaten
1 c. buttermilk
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 c. flour
1 1/2 c. finely chopped rhubarb
1/2 c. chopped nuts

Combine ingredients in bowl, mixing until blended. Pour into one greased 9 x 5 x 3 inch loaf pan or 2 smaller loaf pans. Bake at 325 degrees for 1 to 1 1/4 hours or until tests done. Do not underbake. This bread is very moist. Makes 1 large loaf.

Buttermilk may be replaced by 1 cup yogurt or 1 cup of milk plus 1 tablespoon of lemon juice vinegar.