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 and drained
2 tbsp. all-purpose flour
butter
Granulated sugar

Grease either: 1. 4 - 6 x 3 x 2 inch loaf pans. 2. 3 - 7 1/2 x 3 1/2 x 2 inch loaf pans. 3. 2 - 8 x 4 x 2 inch loaf pans. Set aside.

In a large mixing bowl, stir together the 2 3/4 cups flour, brown sugar, baking soda and salt. In a separate bowl combine egg, buttermilk, cooking oil and vanilla. Stir into dry ingredients and mix well. Toss rhubarb with the 2 tablespoons flour; then fold rhubarb into batter. Pour batter into prepared pans. Dot each loaf with 2-3 teaspoons butter and sprinkle each with 2-3 teaspoons granulated sugar. Bake in a 350 degree oven about 35-40 minutes or until a wooden pick comes out clean.