This is another recipe from my Aunt Hazel. I can’t wait for the rhubarb to get big enough to cut.
•1/3 cup butter or margarine
•1 & 1/4 cups firmly packed brown sugar
•1/4 cup of milk
•1 teaspoon vanilla extract
•2 cups flour
•2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1 & 1/2 cups chopped rhubarb
•1/2 cup chopped pecans
Preheat oven to 325 degrees.
Grease and flour large loaf pan or 2 smaller ones. Set aside.
In large mixing bowl cream butter and sugar. Add eggs, milk and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture. Fold in rhubarb and pecans.
Spoon batter evenly into prepared pans. Bake 45 – 50 minutes. Wrap when cool. Serve the next day for the best flavor.