Rhubarb Bundt Cake (Shenandoah Country B&B, Luray, VA)
Ingredients:
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup chopped nuts
- 4 tablespoons orange juice
- 1 cup oil
- 2 1/2 teaspoons vanilla
- 4 eggs
- Filling:
- 10 oz rhubarb, trimmed
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Steps:
- Sift together flour, baking powder and salt. Beat sugar with orange juice, oil, vanilla and eggs until thickened (5-7 minutes). Stir in flour in 3 batches, adding nuts last. To prepare filling, cut rhubarb and chop finely. Mix with cinnamon and sugar. Spoon 1/3 of the batter in greased 12 cup Bundt pan and sprinkle with half the filling. Add more batter cover with remaining filling and cover with the rest of the batter. Bake at 350 degrees for 60-65 minutes. Can be stored in airtight container up to a week or can be frozen.