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Rhubarb Cinnamon Pecan Cake

Rhubarb Cinnamon Pecan Cake
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This Rhubarb Cinnamon Pecan Cake masterfully blends tart rhubarb, warm cinnamon spice, and crunchy pecans into a moist, flavorful cake. Easy to make with simple ingredients, it is perfect for cozy family gatherings or special occasions. With a tender crumb, vibrant colors, and inviting aromas, this cake offers a delightful contrast of textures and tastes that will captivate every palate.

Ingredients

Scale

Fruit

  • 2 cups fresh rhubarb, washed and chopped into small pieces

Dry Ingredients

  • 2 cups all-purpose flour (or almond/gluten-free flour for variation)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup sugar (can substitute with honey or maple syrup)
  • 1/2 cup (1 stick) unsalted butter, softened (or dairy-free alternative)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract

Add-ins

  • 1 cup chopped pecans (toasted optional; walnuts as substitution)

Instructions

  1. Prepare the Rhubarb: Wash and chop fresh rhubarb into small, even pieces to ensure even distribution and perfect softening during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, baking powder, baking soda, and salt to form the dry base.
  3. Cream Butter and Sugar: Using a mixer, cream the softened butter with sugar until the mixture is light and fluffy for a tender crumb and balanced sweetness.
  4. Add Eggs and Vanilla: Beat in eggs one at a time followed by the vanilla extract, ensuring a smooth and well-bound batter.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to maintain a light texture without overmixing.
  6. Fold in Rhubarb and Pecans: Carefully fold in the rhubarb pieces and chopped pecans, preserving their texture and distributing flavors evenly.
  7. Bake the Cake: Pour the batter into a greased baking pan and bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted comes out clean.
  8. Cool and Serve: Allow the cake to cool completely before slicing to let the flavors meld and texture set perfectly.

Notes

  • Choose fresh, firm rhubarb to maintain bright tartness and avoid mushiness.
  • Do not overmix the batter to keep the cake tender and fluffy.
  • Lightly toast pecans before folding them in to enhance their nutty flavor.
  • Adjust sugar levels to balance the natural tartness of rhubarb according to your taste.
  • Use room temperature ingredients for a smooth, consistent batter.

Nutrition

Keywords: rhubarb cake, cinnamon cake, pecan cake, gluten free dessert, nutty cake, tart and sweet cake

Find it online: https://marysplate.com/rhubarb-cinnamon-pecan-cake/