1 c. coarsely chopped pecans (can be omitted)
1/2 c. firmly packed light brown sugar
1 tsp. cinnamon
1 1/3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 (20 oz.) pkg. frozen rhubarb or about 1 lb. fresh, cut into 1/2 inch slices, about 4 c.
1 c. sour cream

Preheat oven 350 degrees. Grease 10 inch bundt or tube pan, set aside.

Combine in bowl pecans, light brown sugar and cinnamon until well mixed.

In large bowl, sift flour, baking powder, soda and salt. Mix in large bowl at medium speed, butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Beat in vanilla.

Stir flour mixture into butter mixture until smooth. Fold in rhubarb and sour cream. Sprinkle 1/3 nut mixture on bottom of prepared pan. Spread 1/2 batter over nut mixture, then batter. Bake 50-55 minutes or until tests done. Cool in pan on wire rack 10 minutes. Invert onto wire rack, cool completely. 10 servings.