Make this in an 8 x 4 inch bread pan.
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp salt
1 egg
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
2 cups chopped rhubarb (fresh or frozen but completely thawed)
1/2 cup chopped pecans
Glaze: 1 cup sifted icing sugar
4-5 tsp lemon juice
Preheat oven to 350 degrees F. Lightly grease the loaf pan.
Stir flour, baking soda, salt in medium bowl.
Whisk egg, brown sugar, buttermilk, oil and vanilla in large bowl.
Stir flour mixture into egg mixture.
Add rhubarb, pecans, stir just till combined.
Scrape batter into prepared pan.
Bake in centre of oven till toothpick inserted in centre of loaf comes out clean, 70-75 min.
Transfer to a rack to cool in pan for 10 min.
Stir 1 tsp of lemon juice at a time into icing sugar in a small bowl, adding juice till thick and smooth.
Drizzle glaze over warm loaf, letting it run down the sides.
