RHUBARB BUTTERMILK LOAF

1½ cups brown sugar
2/3 cup oil (not extra virgin)
1 egg
1 cup buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2½ cups flour
2 cups diced rhubarb
½ cup chopped nuts (optional)

Method

Grease and line 2 loaf pans approximately 11x22 cm. 

Combine the brown sugar and oil in a bowl. Stir well until smooth. Stir in egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist.
Fold in rhubarb and nuts.
Put into pans

Sprinkle with a little sugar if you want.

Bake 180C until a skewer inserted in centre comes out dry, 50 to 60 mins.
Turn out onto rack. Cool before slicing