Rhubarb Nut Bread

Preheat oven to 325°F and grease a loaf pan with butter.

Whisk together brown sugar, beaten egg, vegetable oil, and vanilla in a large bowl until well combined.

In a separate bowl, sift together flour, baking soda, and salt.

Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients, stirring gently after each addition.

Fold the chopped rhubarb and walnuts into the batter until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Sprinkle the sugar evenly over the top of the batter.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

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