Description
This delicious Rhubarb Cinnamon Pecan Cake is a moist, easy-to-make dessert featuring tart rhubarb, aromatic cinnamon, and crunchy pecans. Topped with freshly whipped cream, it’s the perfect treat for spring and summer gatherings, balancing sweet and tangy flavors for a crowd-pleasing finish.
Ingredients
Units
Scale
Rhubarb Cake
- 4 eggs
- 1 1/4 cups vegetable or canola oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 cups chopped rhubarb stalks
- 1 cup chopped pecans
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent the cake from sticking.
- Mix Wet Ingredients: In a large bowl, blend together the eggs, vegetable or canola oil, granulated sugar, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet mixture. Mix just until the ingredients are incorporated and no dry spots remain. Avoid overmixing.
- Fold in Rhubarb and Pecans: Gently fold in the chopped rhubarb stalks and chopped pecans to evenly distribute them through the batter.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before serving. This helps the cake set and makes it easier to slice.
- Make Whipped Cream: In a medium chilled bowl, add heavy whipping cream, powdered sugar, and vanilla extract. Beat on high speed for about one minute, or until stiff peaks just form. Be careful not to overbeat.
- Serve: Slice the cooled cake and serve with a generous dollop of fresh whipped cream on top for the best flavor and texture.
Notes
- If using frozen rhubarb, thaw and drain off excess moisture before adding.
- The cake can be made a day ahead; store covered at room temperature.
- For added flavor, toast the pecans lightly before stirring into the batter.
- Don’t overmix the whipped cream or it may turn grainy.
- Try adding a pinch of nutmeg for extra warmth.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 415
- Sugar: 32g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
