 | | Directions |
- You can use apples instead of rhubarb if you wish.
- Cream together sugars and butter, then add vanilla and egg.
- Sift together flour, salt, soda and add alternately with buttermilk.
- Fold in rhubarb and nuts.
- For topping, combine sugar and cinnamon.
- Grease bundt pan well. Pour 1/2 of batter in pan then half topping, remaining batter, then topping.
- Bake 350° F for 50-60 minutes.
- Cool 10 minutes before turning onto plate.
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Prep Time: 30 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 1 cup sugar |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup butter |
| - | | 1 teaspoon vanilla |
| - | | 1 egg - beaten |
| - | | 2 1/2 cups flour |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon baking soda |
| - | | 1 cup buttermilk |
| - | | 1 1/2 cups rhubarb - chopped |
| - | | 1/2 cup nuts - walnuts or favorite variety, optional |
| - | | TOPPING: |
| - | | 1/3 cup sugar |
| - | | 3/4 teaspoon cinnamon |
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