Rhubarb Bread

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.

Combine brown sugar, oil, and egg in a large mixing bowl. Beat until well blended.

Stir in buttermilk and vanilla extract until fully incorporated.

In a separate bowl, whisk together flour, salt, and baking soda. Add the dry mixture to the wet ingredients and stir until just combined, being careful not to overmix.

Fold in diced rhubarb and chopped nuts gently until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top.

In a small bowl, mix soft butter and granulated sugar until crumbly. Sprinkle this mixture evenly over the top of the batter.

Bake for 50-55 minutes until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.