2 1/2 c. self-rising flour
2 c. sugar
1 1/4 c. vegetable oil or applesauce
1 1/2 c. cooked rhubarb
4 egg yolks
2 tbsp. hot water
1/2 tsp. cinnamon
1 tsp. vanilla flavoring
1 c. chopped pecans
4 eggs whites

Cream sugar, egg yolks and oil. Add all other ingredients except egg whites, nuts, vanilla and rhubarb. Beat well, then add egg whites, nuts and vanilla. Stir in rhubarb.

Bake in a greased tube pan at 325°F for 1 hour and 10 minutes. Can be baked in loaf pan as well.