Toasted Argan Oil Pecan Cake With Poached Rhubarb

Preheat oven to 350. Toast pecans on a baking sheet for 10 minutes. Cool and chop.
Butter 4 4" cake pans and line bottom with parchment paper. Butter the parchment. Alternatively use a 9" cake pan with sides at least 2" high.
In a medium bowl, whisk the flour, pecan meal, sugar, salt, baking soda and baking powder. In a large bowl, whisk the oils, milk, eggs, orange zest, orange juice and liquorrnAdd the dry ingredients to the wet and whisk until combined.
Divide the batter into the 4 cake pans so that the cake pans are about 2/3 full and top with the chopped pecans. Any extra batter can be put into muffin cups - bonus!
Bake for 50-55 minutes until tops are a deep golden brown and a cake tester comes out clean. Transfer cakes to a cooling rack for 30 minutes.
Run a small offset spatula around the edge of each pan and invert cakes onto the wire rack. Let cool completely, right side up. Although no one will judge you if you eat one warm.
Cut rhubarb into diagonal pieces about 1/2 wide
In a small saucepan, bring the water, sugar, curacao, orange peel and vanilla paste to a boil. Add the rhubarb. When it returns to a boil, transfer the rhubarb and all the syrup into a bowl or container. Making sure the rhubarb is submerged, allow to cool and refrigerate if using later.