Ingredients
| 1 Cup |
sugar |
| 1/2 Cup |
brown sugar |
| 1/2 Cup |
butter |
| 1 Teaspoon |
vanilla |
| 1 |
egg, beaten |
| 2 1/2 Cup |
flour |
| 1 Teaspoon |
salt |
| 1 Teaspoon |
baking soda |
| 1/4 Teaspoon |
allspice |
| 1/4 Teaspoon |
ground cloves |
| 1 Cup |
buttermilk |
| 1 1/2 Cup |
chopped rhubarb |
| 1/2 Cup |
chopped nuts, optional |
| 3/4 Teaspoon |
cinnamon |
Instructions
Cream together 1 cup sugar, brown sugar and butter. Add vanilla and beaten egg. Sift together flour, salt, baking soda, allspice and cloves and add alternately with buttermilk. Fold in the rhubarb and nuts. Combine the 1/3 cup sugar and 3/4 teaspoon cinnamon; mix well. Grease the Bundt pan well. Pour 1/2 of batter into the pan then 1/2 of topping mixture, remaining batter and remaining topping. Bake at 350 degrees for 50 to 60 minutes. Remove from oven and allow to cool 10 minutes before turning out on serving plate.
