Rhubarb Pecan Cake

Updated at: Thu, 17 Aug 2023 05:11:42 GMT

Step 1

Combine all ingredients in a large pot and bring to a gentle boil. Stir until the sugar is completely dissolved and liquified. Lower to to medium-low and simmer ~40-60 minutes or until rhubarb and strawberries have broken down and mixture has thickened. Remove from heat and allow to cool. Compote can be stored in fridge up to two (2) weeks in advance or keeps ~6 months in the freezer.

Step 2

Preheat oven to 350 degrees. Prepare four (4) 6” cake pans by greasing and lining bottoms with parchment paper (Be certain to grease the parchment paper as well) and set aside.

Step 3

In large mixing bowl combine flour, cinnamon, baking powder, and salt. Set aside.

Step 4

In a separate mixing bowl cream together butter, sugar, and brown sugar for 2-3 minutes or until the mixture has doubled in size and the color has lightened. Add eggs one at a time and mix for ~30 seconds after each drop.

Step 5

Add in buttermilk. Add flour mixture in small amounts and allow to mix until incorporated. Stop and scrape the sides of the bowl as needed during this process. Once fully incorporated, add pecan pieces and fold in by hand using a spatula.

Step 6

Pour batter into prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the middle is clean when removed. If using larger cake pans, adjust cooking time as required. Allow cakes to cool in the pans for 30 minutes. Remove cakes to wire rack to completely cool before icing.

Step 7

Add butter and compote to a mixing bowl and mix until evenly incorporated.

Step 8

Add powdered sugar about 1/2 cup at a time and mix until each dump is thoroughly incorporated. Add the heavy cream once 3 cups of powdered sugar have been added to the mixture. Continue to add powdered sugar (generally a batch requires 20-24 dry ozs total) until the desired icing consistency is achieved.

Step 9

Spread frosting between each cake layer. Compote can be spread between each layer or only one, whichever is preferred. Once layers are frosted, ice the outside of the cake. A “stiffer” icing consistency is typically preferred between layers while a “looser” icing consistency is used on the outside of the cake. A “looser” consistency is achieved by adding more heavy cream to the icing.

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