Rhubarb Bread

1-1/3 cups brown sugar
2/3 cup vegetable oil
1 beaten egg
1 teaspoon vanilla
1 cup buttermilk or soured milk
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
1/2 cup nuts, chopped

Mix together sugar and oil; blend in egg, vanilla and milk. In separate bowl, combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts.

Divide batter between two well-greased 8-in. x 4-in. loaf pans. Bake at 350° for about 45 minutes or until bread tests done with wooden pick. Turn out onto rack to cool. Makes 2 loaves.