3/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup buttermilk
2 cups Gold Medal® All-Purpose Flour
1/2 cup chopped pecans, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh or frozen rhubarb (do not thaw)
1 tablespoon sugar

1. Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine 3/4 cup sugar and margarine; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well.
2. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened. Fold in rhubarb. Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.
3. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Store in refrigerator.