Rhubarb Cinnamon Pecan Cake

This Rhubarb Cinnamon Pecan Cake is a rustic yet refined dessert that captures the bright, tangy flavor of rhubarb, the warmth of cinnamon, and the crunch of toasted pecans. Finished with powdered sugar and whipped cream, it’s perfect for spring gatherings, weekend brunch, or a quiet evening treat.

Why You’ll Love This Recipe

With its cozy spice, seasonal produce, and inviting texture, this rhubarb cake strikes the perfect balance between sweet and tart. It’s incredibly moist from the oil and fresh rhubarb, and the addition of pecans gives it a satisfying crunch in every bite. Easy to prepare and ideal for serving in generous squares, this cake is just as suitable for casual get-togethers as it is for elegant spring tables. The finishing touch of whipped cream makes it even more irresistible.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 cups rhubarb stalks, chopped
• 4 eggs
• 3 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 2 cups granulated sugar
• 3 tbsp powdered sugar (for topping)
• 1/2 tsp salt
• 2 1/2 tsp vanilla extract
• 1 1/4 cups vegetable or canola oil
• 1 cup pecans, chopped
• 1 cup heavy whipping cream (for topping)

Directions

1. Preheat and Prepare Pan
   • Preheat the oven to 350°F (175°C).
   • Grease and flour a 9×13-inch baking pan.
2. Make the Batter
   • In a large mixing bowl, beat together the eggs, granulated sugar, oil, and vanilla until smooth and well combined.
   • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. Combine and Add Mix-ins
   • Gradually stir the dry ingredients into the wet mixture until fully incorporated.
   • Fold in the chopped rhubarb and pecans evenly.
4. Bake the Cake
   • Pour the batter into the prepared pan and smooth the surface with a spatula.
   • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve
   • Allow the cake to cool completely in the pan.
   • Whip the heavy cream until soft peaks form.
   • Cut the cake into squares, dust with powdered sugar, and serve each slice with a generous dollop of whipped cream.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Baking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories per serving: Approximately 370 kcal

Variations

• Nut-Free: Omit the pecans or substitute with sunflower seeds for a crunch without allergens.
• Coconut Twist: Add 1/2 cup shredded coconut for extra texture and sweetness.
• Orange Zest: Stir in 1 tsp of orange zest to complement the rhubarb and cinnamon.
• Cream Cheese Frosting: Replace whipped cream with a lightly sweetened cream cheese glaze for a richer finish.
• Mini Loaves: Bake in mini loaf tins for individual servings—adjust the baking time accordingly.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Serve cold or let slices come to room temperature before serving.
The cake can also be frozen (without whipped cream) for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before adding to the batter to avoid excess moisture.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day in advance and top with fresh whipped cream just before serving.

Can I substitute other nuts for pecans?

Yes, walnuts or almonds work well too, depending on your preference.

Is the cake very sweet?

It has a balanced sweetness—enough to complement the tart rhubarb and spice, but not overly sugary.

Can I use apples or another fruit instead?

Yes, chopped apples or pears can be used, though rhubarb gives it a distinctive spring flavor.

What type of oil is best?

Neutral oils like vegetable or canola work best to keep the flavor clean.

How do I whip cream correctly?

Use cold cream and beat until soft peaks form. Do not overbeat, or it may turn grainy.

Can I make this into a layer cake?

This recipe is best suited for a sheet-style bake, but you can bake in two round pans and stack with frosting.

Can I reduce the sugar?

Yes, you can reduce the granulated sugar by up to 1/2 cup without significantly affecting the texture.

Do I need to peel rhubarb?

Not usually—just trim the ends and chop. Only peel if the stalks are particularly fibrous.

Conclusion

Rhubarb Cinnamon Pecan Cake is a timeless, comforting dessert that celebrates seasonal produce and warm flavors. Its simplicity is matched by its richness in texture and taste—moist crumb, crunchy nuts, and vibrant fruit all in one slice. Whether served at brunch, tea time, or after dinner, this cake is a crowd-pleaser that feels both homespun and refined.

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