1/3 c. butter
1 1/4 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. chopped rhubarb
1/2 c. chopped pecans

In large bowl cream butter and sugar. Add eggs, milk and vanilla. Combine flour, powder, soda and salt. Stir into creamed mixture. Fold in rhubarb and nuts. Spoon batter into 2 greased 7 1/2 x 3 1/2 inch pans.

Bake at 325 degrees for 45 to 50 minutes. Cool completely on wire rack. Wrap and serve the next day for better flavor.