Rhubarb Brunch Cake

This is another great "Ivy" recipe from our time in Nauvoo.  It's by far the best place to eat in the area, it's in Fort Madison, and we go there as often as possible.  Fort Madison is so popular that Natalie bought a dog in Fort Madison and named it Madison and gave it to Lisa.  This was my favorite this year, and yes it includes rhubarb.

Cake
1 stick butter
1 1/2 cups sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup buttermilk
1 teaspoon vanilla extract
3 cups sliced rhubarb
1 cup brown sugar
1 cup chopped pecans

Sauce
1 stick butter
1/2 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract

Cream butter and sugar in a mixing bowl until light and fluffy.  Add next six ingredients and then stir in rhubarb.  Pour into a greased 9 x 13-inch glass pan.  Sprinkle with brown sugar and pecans.  Bake at 350 for 1 hour.

Combine all the sauce ingredients together in a saucepan and cook over low heat until sugar dissolves.  Let cake cool for about 10 minutes and then pour sauce over top of cake.  Serve warm.
Makes 12 to 15 servings.

I would make this for a dessert but would be good for brunch also.  We also had it the second time we went with rhubarb and blackberries.