Rhubarb Bread

1/2 cup butter or margarine
1 1/2 cups brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 1/2 cups coarsely chopped rhubarb (about 1/2 pound)
1/2 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon melted butter

Using a mixer on high speed, beat butter or margarine with brown sugar until creamy. Beat in egg and vanilla extract. Stir together baking soda and buttermilk. Immediately add to the butter mixture, alternating with gradual additions of the flour. Stir in the rhubarb. Spread in a greased and floured 13 x 9-inch pan.

In a small bowl, combine the 1/2 cup sugar, cinnamon and melted butter. Sprinkle over batter. Bake at 350 degrees F for 40 minutes, or until bread pulls away from sides of pan.

Cool on a wire rack.

Makes 12 servings.