Rhubarb Pecan Cake

• 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

1. Preheat oven to 350u0b0; 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 white 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.

flour, baking soda, salt, cinnamon, cardamom, sugar, sugar, brown sugar, butter, egg, buttermilk, vanilla, rhubarb, walnuts

Taken from www.food.com/recipe/rhubarb-pecan-cake-300695 (may not work)