Description

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

Prepare the Rhubarb: Wash and chop fresh rhubarb into small, even pieces to ensure even distribution and perfect softening during baking.
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.
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.
Add Eggs and Vanilla: Beat in eggs one at a time followed by the vanilla extract, ensuring a smooth and well-bound batter.
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.
Fold in Rhubarb and Pecans: Carefully fold in the rhubarb pieces and chopped pecans, preserving their texture and distributing flavors evenly.
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.
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.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/10 of cake)
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 65 mg

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