2 1/2 cups plus 2 tablespoons flour
1 1/2 cups dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg beaten
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup chopped fresh rhubarb
Butter, cinnamon and sugar for topping
Combine 2 1/2 cups flour, brown sugar, baking soda and salt in large bowl.
In a separate bowl, beat together, egg, buttermilk, vegetable oil and vanilla and then mix into dry ingredients. Fold rhubarb and remaining flour into mix and then pour into 4, 7 by 3 by 2 greased loaf pans. Place small bits of butter on the top and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 45 minutes. Let cool in pan for 15 minutes and then turn out onto wire rack.