Directions:
- Heat oven to 350.
- Grease 10-inch bundt pan.
- In medium bowl, combine pecans, brown sugar and cinnamon. Sift together flour, baking powder, baking soda and salt.
- Cream butter and sugar together. Add eggs and vanilla. Stir flour mixture into butter mixture and fold in rhubarb and sour cream.
- Sprinkle 1/3 nut mixture over bottom of pan. Spread 1/2 batter. Sprinkle with remaining mixture and batter.
- Bake 50-55 minutes. Cool 10 minutes and invert on wire rack. Serve warm or cooled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6109.01 Kcal (25577 kJ) | ||
| Calories from fat | 2988.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 332.07g | 511% | |
|---|---|---|---|
| Cholesterol | 529.87mg | 177% | |
| Sodium | 9846.1mg | 410% | |
| Potassium | 3399.28mg | 72% | |
| Total Carbs | 732.56g | 244% | |
| Sugars | 296.56g | 1186% | |
| Dietary Fiber | 70.98g | 284% | |
| Protein | 95.69g | 191% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 34.2mg | 190% | |
| Calcium | 2660.6mg | 266% | |
| Amount Per 100 g | |||
| Calories | 330.6 Kcal (1384 kJ) | ||
| Calories from fat | 161.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.97g | 511% | |
|---|---|---|---|
| Cholesterol | 28.68mg | 177% | |
| Sodium | 532.84mg | 410% | |
| Potassium | 183.96mg | 72% | |
| Total Carbs | 39.64g | 244% | |
| Sugars | 16.05g | 1186% | |
| Dietary Fiber | 3.84g | 284% | |
| Protein | 5.18g | 191% | |
| Vitamin C | 1.2mg | 36% | |
| Iron | 1.9mg | 190% | |
| Calcium | 144mg | 266% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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