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Rhubarb Pecan Cake




Source of Recipe


Internet


List of Ingredients




1 1/3 c brown sugar
2/3 c oil
2 eggs
1 teaspoon vanilla extract
1 c buttermilk
2 2/3 c flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon powder
2 1/2 c rhubarb; chopped
1 1/2 cream cheese; cold
3/4 c powdered sugar
3 c heavy whipping cream
1 tablespoon cinnamon powder
2 tablespoon maple syrup
2 c pecans; toasted and ground


Recipe



Preheat the oven to 350 degrees F. Grease and flour two 9-inch pans. In a bowl, cream together the brown sugar and oil. Scrape the bowl, add the eggs, vanilla, and buttermilk. In an another bowl, combine the flour, salt, baking soda, and cinnamon. Mix the flour mixture well with sugar mixture. Fold in the rhubarb. Divide the batter between the two pans and spread out evenly. Bake in the preheated oven for 30 to 40 minutes. Cool in pans for 15 minutes.

TO MAKE THE FROSTING
In a mixing bowl using an electric mixer, beat the cold cream cheese and powdered sugar until smooth. Scrape the sides and bottom of mixing bowl. While the mixer is beating, add the whipping cream one cup at a time (not whipped) slowly, never allowing mixture to get too runny. Scrape the bowl after each cup has been added. After all of the cream has been added and resembles whipped cream, add the cinnamon and maple syrup. Beat only long enough to evenly distribute the flavors throughout the frosting.

TO FROST
Place 1 cake layer, top side down on the cake platter. Put about 1-1/2 cups frosting on layer and spread it evenly on top only. Place the second layer, top side up, on the frosted layer. Frost sides of cake. The rest of the frosting goes on top. The frosting should be about 1-1/2 inch thick on the top. Press the toasted ground pecans into the sides of the cake and sprinkle the rest of the nuts on top.

Makes 12 to 16 servings.