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Rhubarb Cinnamon Pecan Cake

Delicious Rhubarb Cinnamon Pecan Cake for Cozy Gatherings

Celebrate spring with this Rhubarb Cinnamon Pecan Cake, featuring tangy rhubarb and crunchy pecans.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 cups Fresh Rhubarb Wash and chop into ½ inch pieces.
  • 1 cup Toasted Pecans Toast lightly to enhance flavor.
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 2 teaspoons Baking Powder Ensures cake rises properly.
  • 2 teaspoons Ground Cinnamon Adds warmth and spice.
  • 1 teaspoon Salt Balances flavor.
  • 1 cup Unsalted Butter Cream until light and fluffy.
  • 1.5 cups Granulated Sugar Sweetens the cake.
  • 3 large Eggs Add each separately.
  • 2 teaspoons Vanilla Extract
  • 1 cup Milk/Buttermilk Can substitute with almond or oat milk.
For Serving (Optional)
  • 1 cup Powdered Sugar For dusting, optional.

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • Electric mixer
  • Spatula
  • dry skillet

Method
 

Preparation Steps
  1. Wash and chop rhubarb into ½ inch pieces for even distribution.
  2. Toast pecans in a dry skillet over medium heat for 5-7 minutes until fragrant.
  3. In a bowl, whisk together flour, baking powder, cinnamon, and salt.
  4. Cream butter and sugar together until light and fluffy using an electric mixer.
  5. Add eggs one at a time, mixing well after each addition, then add vanilla.
  6. Gradually combine dry ingredients with wet mixture, alternating with milk.
  7. Fold in chopped rhubarb and toasted pecans gently.
  8. Pour batter into a greased cake pan and bake at 350°F for 45-55 minutes.
  9. Allow cake to cool for 10 minutes in the pan, then cool completely on a wire rack.
  10. Dust with powdered sugar before serving, optionally serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 140mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 2mgCalcium: 55mgIron: 1mg

Notes

For best results, use fresh rhubarb and avoid overmixing to keep the cake tender. Store in an airtight container at room temperature for up to 3 days.

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