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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Love rhubarb, so this is one of my favorites. Hope you enjoy this one also. Ingredients:
1 cup coarsely chopped pecans |
1/2 cup firmly packed brown sugar |
1 teaspoon cinnamon |
2-1/2 cups flour |
1 teaspoon vanilla |
1 teaspoon baking powder |
12-oz package fresh or frozen rhubarb |
1/2 teaspoon salt |
1/4 cup butter |
1 cup sour cream |
1-1/2 cups sugar |
2 eggs |
Directions:
1. Heat oven to 350.
2. Grease 10-inch bundt pan.
3. In medium bowl, combine pecans, brown sugar and cinnamon. Sift together flour, baking powder, baking soda and salt.
4. Cream butter and sugar together. Add eggs and vanilla. Stir flour mixture into butter mixture and fold in rhubarb and sour cream.
5. Sprinkle 1/3 nut mixture over bottom of pan. Spread 1/2 batter. Sprinkle with remaining mixture and batter.
6. Bake 50-55 minutes. Cool 10 minutes and invert on wire rack. Serve warm or cooled.
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