Preheat oven to 325 degrees. Combine brown sugar, Olive Oil, egg, and vanilla in mixing bowl. Blend in buttermilk and beat mixture well. In separate bowl, combine flour, salt, and baking soda. Stir dry ingredients into the egg mixture and mix well. Stir in rhubarb. Pour batter into two greased loaf pans and bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Cool before serving.
Adapted from Recipes from the 22nd Annual Taste of Heritage Garden at Plum Grove, the Johnson County Master Gardeners
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