1 1/3 c Brown sugar
2/3 c Oil
2 Eggs
1 ts Vanilla extract
1 c Buttermilk
2 2/3 c Flour
1/2 ts Salt
1 ts Baking soda
1 ts Cinnamon powder
2 1/2 c Rhubarb; chopped
MMMMM--------------------------FROSTING-------------------------------
12 oz Cream cheese; cold
3/4 c Powdered sugar
3 c Heavy whipping cream
1 tb Cinnamon powder
2 tb Maple syrup
2 c Pecans; toasted and ground
Preheat the oven to 350°F/175°C. Grease and flour two 9" 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.
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" thick on the top.
Press the toasted ground pecans into the sides of the cake and
sprinkle the rest of the nuts on top.
