A moist and slightly tart quick bread studded with tender pieces of rhubarb, perfect for breakfast, snacking, or dessert.

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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a large bowl, beat together the brown sugar, vegetable oil, egg, and vanilla extract until smooth.
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined.
Fold in the chopped rhubarb and nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
In a small bowl, mix the granulated sugar and cinnamon for the topping, and sprinkle it evenly over the batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For extra flavor, substitute part of the buttermilk with orange juice.
You can freeze slices of rhubarb bread for a quick snack later—wrap them individually before freezing.
This bread tastes even better the next day after the flavors have melded together.