Rhubarb Cake

½ cup butter or canola oil (or a mix of the two)
¾ cup sugar
3 large eggs
1 ½ cups whole wheat pastry flour
1 T baking powder
¼ tsp salt
½ cup milk
1 tsp vanilla extract
2 ½ cups chopped rhubarb (about 4 stalks)

Cream the butter and sugar.
Add eggs one at a time.
In a separate bowl, sift dry ingredients.
Combine milk and vanilla in a cup. Alternate adding the dry and wet ingredients to the butter mixture, beating well after each addition
Stir in rhubarb chunks.
Pour into a greased and floured 7×11 non-reactive baking dish.
Bake @ 350 for about 40 minutes or until inserted knife comes out clean.