1/2 c. butter
1 egg
2 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg (freshly grated if possible)
1 tsp. vanilla
1 c. chopped pecans or walnuts
1/2 c. sugar
1 1/2 c. brown sugar
1 c. buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. finely diced rhubarb
1 tsp. cinnamon

Cream butter and brown sugar. Add the egg and beat until well blended. To the flour, add soda, salt, nutmeg and cinnamon. With mixer on low, combine flour mixture alternately with buttermilk. Blend in vanilla. By hand, stir in nuts and the rhubarb. Pour batter into two greased and floured 9"x5"x2" pans (or two aluminum cake loaf pans).