From Susanna Short’s book Bundt Cake Bliss

Serves 10 to 12

 

 

 

1 cup sugar
¾ cup brown sugar
½ cup butter, softened
1 egg
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1½ teaspoons vanilla
2 cups rhubarb, chopped
1 cup walnuts or pecans
1 teaspoon cinnamon
½ teaspoon cardamom
3 teaspoons sugar

Preheat the oven to 350º. Prepare a 12-cup Bundt pan using butter and flour or Baker’s Joy and set aside.

Combine flour, baking soda, and salt and set aside. Combine cinnamon, cardamom, and 3 teaspoons of sugar and set aside. Cream sugars and butter until fluffy and beat in the egg.

Add flour mixture and blend thoroughly. Add buttermilk and vanilla and mix just until blended.

Stir in the rhubarb and the nuts. Place half of the batter in the pan and smooth out the surface. Sprinkle it with half of the sugar mixture. Pour the remaining batter in the pan and sprinkle with the remaining sugar and spices.

Bake for 45 to 50 minutes, or until a toothpick comes out of the cake clean. Let cake cool in pan for ten minutes, then turn out onto a wire rack to cool completely.

This cake needs only a light dusting of confectioners’ sugar. If you want to gussy it up a bit, serve it with some freshly whipped cream scented with ginger