Rhubarb Bundt Cake
CAKE
1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
1 egg
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups diced rhubarb
TOPPING
1/2 cup white sugar
1/4 cup brown sugar
1 heaping teaspoon cinnamon
CAKE
1) In a large bowl, cream together butter, white and brown sugar and egg.
2) Mix in flour, salt and baking soda alternately with the buttermilk.
3) Stir in vanilla extract.
4) Gently fold in the rhubarb.
TOPPING
1) Combine topping ingredients in a small bowl, mixing together well.
2) Generously grease a Bundt cake pan.
3) Sprinkle 1/2 of the topping mixture over the greased bottom and sides of
the Bundt cake pan.
4) Pour cake batter into the pan.
5) Sprinkle remaining topping mixture over top of batter.
6) Bake at 350F for 45-55 minutes, until top of cake springs back when
touched.
7) Remove pan from oven and allow cake to cool on a rack for 10-15 minutes.
8) Gently knock the cake pan on the counter a couple times to help release
the cake...invert pan and release cake onto a wire rack.
9) Allow cake to cool completely before covering it.
10) Do not refrigerate this cake.
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