Preheat oven to 350F. Spray and line a standard 9×5 loaf pan with a sling of parchment paper for easy removal and glazing. Dice your rhubarb and set aside.
In a large bowl whisk together the egg, buttermilk, oil, sugar, and vanilla until well combined and smooth.
Whisk in the baking powder and salt, then fold in the flour. Combine well but don't over mix.
Fold in the rhubarb.
Turn the batter into your prepared pan. Smooth out evenly, if necessary.
Sprinkle a tablespoon of sugar evenly over the surface of the batter.
Bake for about 60-65 minutes*, or until firm when lightly touched on top, and a toothpick inserted near the center comes out without wet batter on it (wet crumbs are fine.) If the bread seems to be browning too quickly towards the end of baking, lay a loose piece of foil over the top.
Let cool for 15 minutes in the pan, then use the parchment paper to remove the cake to a cooling rack to cool completely. Note: if you aren't using parchment paper, let the cake cool in the pan
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