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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1216 |
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This is a take off of a favorite cake we sometimes get from a local bakery. Ingredients:
1 1/3 cups brown sugar |
2/3 cup oil |
2 eggs |
1 tsp. vanilla |
1 cup buttermilk |
2 2/3 cup flour |
1/2 tsp salt |
1 tsp baking soda |
1 tsp cinnamon |
2 1/2 cups chopped rhubarb |
frosting |
12 oz cream cheese |
3/4 cup powdered sugar |
3 cups heavy whipping cream |
1 tbsp cinnamon |
1 tbsp. maple syrup |
2 cups toasted ground pecans |
Directions:
1. Preheat oven to 350
2. Grease and flour two 9 inch pans
3. Cream brown sugar and il together.
4. Scrape bowl and add eggs, vanilla, and buttermilk.
5. Combine flour, salt, cinnamon, and baking soda together.
6. Mix well with sugar mixture.
7. Fold in rhubarb.
8. Divide batter between the two pans and bake for 30-40 minutes or until done. Cool for 15 minutes.
9. Frosting:
10. Beat cold cream cheese and powder sugar until smooth.
11. Wile mixer is beating add whipping cream one cup at a time slowly, never allowing mixture to get too runny.
12. Scrape bowl after each cup is added.
13. After all cream has been added and resembles whipped cream, add cinnamon and maple syrup.
14. Beat only enough to distribute it throughout frosting.
15. To Frost:
16. Place one cake layer top side down on plate.
17. Put 1 1/2 cups frosting on layer and spread evenly on top only.
18. Place second layer top side up on frosted layer.
19. Frost sides and top.
20. Press the toasted ground pecans into the sides of cake and sprinkle the rest on top.
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