MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rhubarb Pecan Cake
 Categories: Cakes, Desserts, Nuts, Cheese
      Yield: 12 Servings

  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

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     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.

  Recipe FROM: Cafe Latte in Saint Paul, MN

  Uncle Dirty Dave's Archives

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