2 1/3 c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
Cream together ¼ c. butter and 1 ½ c. sugar until light and fluffy. Add 2 eggs one at a time. Beat well after each. Add 1 tsp. vanilla, Stir in flour mixture and beat until smooth. Fold in 1 pound fresh Rhubarb cut into small pieces and 1 c. sour cream.
Sprinkle 1/3 nut mixture on bottom of 10" bundt pan, spread ½ batter over nuts, sprinkle 1/3 nut mixture and top with remaining batter and top with remaining nut mixture. Bake 50 minutes at 350 until toothpick comes out clean.