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Preheat your oven to 350°F (175°C).
Grease and flour two 9x5 inch loaf pans.
Mix Wet Ingredients:
In a large bowl, beat together the brown sugar, vegetable oil, egg, and vanilla extract until smooth.
Stir in the buttermilk.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the diced rhubarb and walnuts (if using).
Prepare Topping:
In a small bowl, mix together the sugar and cinnamon.
Assemble and Bake:
Divide the batter evenly between the prepared loaf pans.
Sprinkle the cinnamon-sugar mixture evenly over the tops.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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