Rhubarb Bread

1 1/3 cups Dark Brown Sugar
2/3 cup vegetable oil
1 egg -- beaten
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups finely diced rhubarb -- 1/4-inch cuts (1 1/2 to 2)
1/2 cup chopped nuts

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans.
Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.