Categories: Cake, Dessert, Rhubarb
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 cup sugar , plus
- 3 teaspoons sugar
- 3/4 cup brown sugar
- 1/2 cup butter , softened
- 1 egg
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 2 cups rhubarb , chopped
- 1 cup walnuts or 1 cup pecans
Directions
-
Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
-
In a bowl, combine flour, baking soda, and salt; set aside.
-
In a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside.
-
In another bowl, beat the white sugar, brown sugar, and butter until fluffy; beat in the egg.
-
Add flour mixture and blend thoroughly.
-
Add in buttermilk and vanilla; mix just until blended.
-
Stir in the rhubarb and nuts.
-
Place half the batter in the pan and smooth out the surface.
-
Sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture.
-
Bake for 45-50 minutes, or until a pick comes out clean.
-
Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
-
Only needs a light dusting of powdered sugar as a topping.