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

Grease loaf pans and set aside. In large mixing bowl, stir together the 2 3/4 cup flour, brown sugar, baking soda and salt. In another bowl, combine egg, buttermilk, cooking oil and vanilla. Stir into dry ingredients; mix well. Toss rhubarb with 2 tablespoons flour. Fold rhubarb into batter. Pour batter into prepared pans. Dot each loaf with 2 to 3 teaspoons butter and sprinkle each with 2 to 3 teaspoons sugar. Bake in a 350 degree oven until a wooden pick comes out clean. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire rack. Serve warm or cool. Makes 2 to 4 loaves.

Baking Times: Four 6 x 3 x 2 inch loaf pans; 40 minutes. Three 7 1/2 x 3 1/2 x 2 inch loaf pans; 45 minutes. Two 8 x 4 x 2 inch loaf pans: 55 minutes.