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Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the brown sugar, vegetable oil, egg, vanilla extract, and buttermilk until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture and stir until just combined.
Gently fold in the diced rhubarb and walnuts (if using).
Pour batter into the prepared loaf pan and smooth the top.
In a small bowl, mix the granulated sugar and cinnamon, then sprinkle it evenly over the top of the batter.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.