Rhubarb Pecan Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 preheat oven to 350°; prepare 12-cup bundt pan using butter and flour or baker’s joy; set aside.
• 2 in a bowl, combine flour, baking soda, and salt; set aside.
• 3 in a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside.
• 4 in another bowl, beat the sugar, brown sugar, and butter until fluffy; beat in the egg.
• 5 add flour mixture and blend thoroughly.
• 6 add in buttermilk and vanilla; mix just until blended.
• 7 stir in the rhubarb and nuts.
• 8 place half the batter in the pan and smooth out the surface.
• 9 sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture.
• 10 bake for 45-50 minutes, or until a pick comes out clean.
• 11 let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
• 12 only needs a light dusting of powdered sugar as a topping.