Can I use frozen rhubarb?

Absolutely. Frozen rhubarb works just fine. No need to thaw; just toss it in straight from the freezer. If it’s icy, give it a quick dust in flour so it won’t make the batter runny.

Do I need to peel rhubarb before using?

No peeling required! Just trim off the leaves and ends, rinse the stalks, and chop. Peeling can actually strip away some lovely color.

What if I don’t have pecans?

No problem at all. Walnuts, hazelnuts, or even almonds are fantastic substitutes. Or simply leave the nuts out for an allergy-friendly version.

Why is my cake dense or gummy?

Too much mixing or extra liquid is usually the culprit. Mix the batter gently and only until just combined, and measure your ingredients carefully—especially the rhubarb, as overfilled cups can add too much moisture.

Rhubarb Cinnamon Pecan Cake Recipe

This Rhubarb Cinnamon Pecan Cake is everything a busy baker dreams of—simple to make, quick to assemble, and absolutely bursting with comforting flavors. Picture a moist, tender cake studded with juicy, tart rhubarb and crunchy pecans, all warmed by a fragrant hint of cinnamon. Served with a generous dollop of homemade whipped cream, each bite is the perfect blend of sweet, nutty, and tangy. It’s an ideal treat for any weeknight dinner, a last-minute gathering, or even a cozy afternoon when you want something special but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

Fast and Effortless: From start to finish, this cake can be ready in under an hour—no fancy equipment or complicated steps required.
Incredibly Flavorful: The combination of tart rhubarb, warming cinnamon, and buttery pecans creates a lively contrast in every bite.
Crowd-Pleaser: This cake serves 12 easily, making it perfect for families or sharing.
Flexible and Forgiving: No need to fuss over technique—just mix, bake, and enjoy. There’s plenty of room to make this your own.
Great for All Occasions: Whether you’re looking for a delightful spring dessert or a sweet breakfast treat, this cake fits beautifully.

Ingredients You’ll Need

Let’s break down what you need and why each ingredient matters:

Eggs: Provide structure and richness for a moist, tender crumb.
Vegetable or Canola Oil: Keeps the cake wonderfully moist and soft. Olive oil works in a pinch, but canola keeps the flavor neutral.
Granulated Sugar: Balances rhubarb’s tartness, lending just the right amount of sweetness.
Vanilla Extract: Deepens flavor and rounds everything out.
All-Purpose Flour: The cake’s foundation; keeps it light but sturdy enough to hold the rhubarb and nuts.
Baking Soda: Lifts the cake for a lovely, airy texture.
Ground Cinnamon: Adds a cozy, aromatic warmth that pairs beautifully with rhubarb.
Salt: Enhances all the other flavors—don’t skip it!
Rhubarb Stalks (chopped): The star ingredient—tangy, juicy, and irresistibly fresh. Opt for bright, firm stalks for the best result.
Pecans (chopped): Give the cake a delightful crunch and nuttiness. Walnuts could be swapped in as well.
Heavy Whipping Cream: For a luscious, homemade topping.
Powdered Sugar: Sweetens and stabilizes the whipped cream.
Vanilla Extract: Infuses the whipped cream with extra flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Every family has their twist, and this cake is no exception! Here are a few ways to change things up:

Nut-Free: Skip the pecans entirely or sub for sunflower seeds if allergies are a concern.
Spice It Up: Add a pinch of nutmeg, ginger, or cardamom for more fragrant, complex notes.
Fruit Swap: Try diced apples or strawberries in place of rhubarb if rhubarb isn’t in season.
Citrus Zest: A touch of orange or lemon zest in the batter brightens up the flavors even more.
Gluten-Free: Use a reliable gluten-free flour blend—just ensure it’s a cup-for-cup substitute.

How to Make Rhubarb Cinnamon Pecan Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F. Grease a 9×13-inch cake pan well to ensure your cake lifts out easily.

Step 2: Blend the Wet Ingredients

In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla. This couldn’t be simpler—no need for stand mixers; just a sturdy whisk or fork does the job.

Step 3: Combine the Batter

Add flour, baking soda, cinnamon, and salt directly to the mixing bowl with the wet ingredients. Stir until just combined—overmixing will make it tough!

Step 4: Fold in the Good Stuff

Gently fold in the chopped rhubarb and pecans. This is where the cake comes alive!

Step 5: Bake

Pour the batter into your prepared pan. Slide into the oven and bake for 40–50 minutes, or until a toothpick poked into the center comes out mostly clean (a few moist crumbs are perfect).

Step 6: Cool and Add the Topping

Let the cake cool for at least 20 minutes—this helps it set and makes slicing easier. While it cools, whip up the topping: Add chilled heavy cream, powdered sugar, and vanilla to a cold bowl, and beat just until stiff peaks form.

Step 7: Serve

Cut generous slices, top with a big spoonful of whipped cream, and enjoy!

Pro Tips for Making the Recipe

Don’t overmix: Stir until just combined to keep the crumb light and tender.
Use fresh rhubarb: The brighter and crisper, the better the flavor and texture.
Chill your cream and bowl: This makes whipping cream super speedy and fluffy.
Test with a toothpick: Start checking at 40 minutes; ovens vary!
Customize your nuts: Pecans are classic, but walnuts or hazelnuts bring their own unique twist.

How to Serve

Honestly, this cake is a showstopper all by itself, but there are some easy ways to make it even more special:

Warm or Room Temperature: Slightly warm brings out the flavors, but it’s just as good cooled.
With a Cloud of Whipped Cream: The homemade touch elevates every slice.
A Scoop of Vanilla Ice Cream: For true indulgence on a hot day, let a little ice cream melt down the side.
Dust with Cinnamon or Powdered Sugar: For a pretty finish.
Pairing: This cake goes beautifully with a cup of strong coffee, a pot of black tea, or even a glass of chilled white wine.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake (without whipped cream) tightly wrapped or in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The whipped cream should be kept covered in the fridge and used within two days for best texture.

Freezing

Wrap individual slices of cake in plastic wrap and freeze in an airtight container for up to three months. Defrost in the fridge or at room temperature before serving. Whipped cream doesn’t freeze well, so make that fresh if needed.

Reheating

Pop a slice in the microwave for 10–15 seconds for that fresh-from-the-oven warmth, or simply serve at room temp.

FAQs

Can I use frozen rhubarb?

Absolutely. Frozen rhubarb works just fine. No need to thaw; just toss it in straight from the freezer. If it’s icy, give it a quick dust in flour so it won’t make the batter runny.
Do I need to peel rhubarb before using?

No peeling required! Just trim off the leaves and ends, rinse the stalks, and chop. Peeling can actually strip away some lovely color.
What if I don’t have pecans?

No problem at all. Walnuts, hazelnuts, or even almonds are fantastic substitutes. Or simply leave the nuts out for an allergy-friendly version.
Why is my cake dense or gummy?

Too much mixing or extra liquid is usually the culprit. Mix the batter gently and only until just combined, and measure your ingredients carefully—especially the rhubarb, as overfilled cups can add too much moisture.

Final Thoughts

If you’re craving a cake that’s as straightforward as it is satisfying, this Rhubarb Cinnamon Pecan Cake is your new go-to. It’s one of those recipes you’ll want to make again and again—so simple, so full of flavor, and so adaptable. So gather your rhubarb, get those pecans ready, and enjoy every sweet, tangy, nutty bite. Once you’ve tried it, you’ll wonder how you ever lived without this gem in your recipe box!