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Rhubarb Buttermilk Bundt Cake Recipe

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This recipe for Rhubarb Buttermilk Bundt Cake, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Mahaffey
Added: Saturday, January 19, 2008


1/2 cup butter
1/2 cup brown sugar
1 cup white sugar
1 tsp vanilla
1 egg
1 tsp salt
1 tsp soda
2 1/2 cup flour
1/2 tsp cloves
1/2 tsp allspice
1 cup buttermilk
1 1/2 cup finely cut rhubarb
1/2 cup nuts

1/4 cup white sugar
1 tsp cinnamon
1/2 cup chopped nuts

Cream butter and sugar. Add egg and vanilla and mix. Stir dry ingredients together and add alternately with milk . Stir in rhubard and nuts and pour in pan. Sprinkle with topping. Bake in 350 until done. Cool 10 minutes turn out onto plate.

Personal Notes:
Personal Notes:
Original recipe did not specify any baking instructions. I put in the bit about baking it. Hopefully it works at 350.




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