2 3/4 c. flour
1 1/2 c. packed brown sugar
1 tsp. baking soda
1 tsp. salt
1 egg
1 c. buttermilk
1/2 c. cooking oil
1 tsp. vanilla
1 c. finely chopped rhubarb, fresh or frozen, drained
2 tbsp. flour
2 to 3 tsp. butter
2 to 3 tsp. sugar

Grease and flour (6 x 3 x 2) loaf pan or 3 (7 1/2 x 3 1/2 x 2) loaf pans or 2 (8 x 4 x 2) pans. Set aside.

In large mixing bowl stir together the 2 3/4 cups flour, brown sugar, baking soda and salt. In a bowl mix egg, buttermilk, oil and vanilla. Stir into dry ingredients and mix well. Toss rhubarb with 2 tablespoons flour and fold into batter. Pour into prepared pans. Dot each loaf with 2 to 3 teaspoons butter and sprinkle with 2 to 3 teaspoons sugar. Bake at 350 degrees until pick comes out of center clean, 45 to 55 minutes. Makes 2 to 4 loaves.