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Rhubarb Cinnamon Pecan Cake

Delicious Rhubarb Cinnamon Pecan Cake You'll Crave

This Rhubarb Cinnamon Pecan Cake combines tangy rhubarb, warm cinnamon, and crunchy pecans for a delightful dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 cups Fresh Rhubarb Chopped into ½ inch pieces.
  • 1 cup Pecans Toast for enhanced flavor.
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 2 teaspoons Baking Powder Leavening agent.
  • 1 tablespoon Ground Cinnamon For warmth and spice.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Unsalted Butter Room temperature.
  • 1.5 cups Granulated Sugar Adjust to taste.
  • 3 large Eggs
  • 2 teaspoons Vanilla Extract For flavor.
  • 1 cup Milk or Buttermilk Substitute with plant-based alternative if needed.
For Serving (Optional)
  • 1 cup Whipped Cream For garnish.
  • 1 cup Vanilla Ice Cream For serving.
  • ½ cup Caramel Sauce For drizzling.

Equipment

  • Mixing Bowl
  • stand mixer
  • skillet
  • Baking pan
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare Rhubarb: Wash, chop rhubarb into ½ inch pieces, and let drain.
  2. Toast Pecans: In a skillet, toast pecans over medium heat for 5-7 minutes.
  3. Mix Dry Ingredients: Whisk together flour, baking powder, cinnamon, and salt.
  4. Cream Butter and Sugar: Beat together butter and sugar until light and fluffy.
  5. Incorporate Eggs: Add eggs one at a time, mixing well after each addition.
  6. Combine Mixtures: Add dry mixture to wet ingredients, alternating with milk.
  7. Fold in Ingredients: Gently fold in rhubarb and pecans.
  8. Bake: Pour batter into pans and bake at 350°F for 45-55 minutes.
  9. Cool and Serve: Let cake cool, slice, and garnish as desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for best results. Avoid overmixing to keep the cake light.

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