Rhubarb and Pecan Bread

1 1/2 cups sugar
1 cup butter. softened
4 eggs
2 cups buttermilk
4 cups flour
2 teaspoons vanilla
1 cup toasted pecans, chopped
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rhubarb, chopped

Heat oven to 350° Spray non-stick cooking spray in two loaf tins. In a mixing bowl, beat sugar and butter until fluffy. Add eggs, buttermilk and vanilla and mix well. Combine dry ingredients and pecans; add and stir into the wet mixture until dry ingredients are incorporated, don’t over mix. Fold in rhubarb, then pour batter equally into the two loaf pans. Sprinkle each loaf top with a tablespoon of sugar and place in the oven to bake for 50 minutes or until a pick comes out clean in the center.