Rhubarb Pecan Cake - cooking recipe

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

Preparation

Preheat oven to 350\u00b0; 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.